Daniele Giuffrida - Academia.edu (original) (raw)

Papers by Daniele Giuffrida

Journal of Food Composition and Analysis, 2019

Highlights  Carotenoids, retinol and α-tocopherol in commercial milk fruit are presented  The c... more Highlights  Carotenoids, retinol and α-tocopherol in commercial milk fruit are presented  The composition shows a great variability depending on the type and amount of fruit  The predominant carotenoid present in all the samples was βcarotene  Xantophylls were the most bioaccessibility bioactive carotenoids  Consumption provides up to 11% of the Recommended

Microbial Cell Factories, 2022

Background The genus Planococcus is comprised of halophilic bacteria generally reported for the p... more Background The genus Planococcus is comprised of halophilic bacteria generally reported for the production of carotenoid pigments and biosurfactants. In previous work, we showed that the culturing of the orange-pigmented Planococcus sp. CP5-4 isolate increased the evaporation rate of industrial wastewater brine effluent, which we attributed to the orange pigment. This demonstrated the potential application of this bacterium for industrial brine effluent management in evaporation ponds for inland desalination plants. Here we identified a C30-carotenoid biosynthetic gene cluster responsible for pigment biosynthesis in Planococcus sp. CP5-4 through isolation of mutants and genome sequencing. We further compare the core genes of the carotenoid biosynthetic gene clusters identified from different Planococcus species’ genomes which grouped into gene cluster families containing BGCs linked to different carotenoid product chemotypes. Lastly, LC–MS analysis of saponified and unsaponified pig...

Food Chemistry, 2021

The present study report on the application of an on line supercritical fluid extraction-supercri... more The present study report on the application of an on line supercritical fluid extraction-supercritical fluid chromatography-triple quadrupole/mass spectrometry methodology to the first apocarotenoids profiling of seventeen different chilli peppers cultivars belonging to Capsicum annuum, Capsicum baccatum and Capsicum chinense species. A total of 19 free apocarotenoids and 8 apocarotenoids fatty acid esters were identified; β-Apo-8′carotenal and Apo-8′-zeaxanthinal were also quantified and the β-Apo-8′-carotenal occurrence was in the percentage ranges relative to β-carotene of 0.03-3.87%. PCA was performed as a multivariate display method on the quantified carotenoids and apocarotenoids, in order to visualize the data structure. Moreover, different εapoluteinals and 4-oxo-apo-β-carotenals were detected in Capsicum species also for the first time and, to the best of authors knowledge, in any food matrix.

Powder Technology, 2018

Development and characterisation of carotenoid-rich microencapsulates from tropical fruit by-prod... more Development and characterisation of carotenoid-rich microencapsulates from tropical fruit by-products and yellow tamarillo (Solanum betaceum Cav.

Food Research International, 2018

The proanthocyanidins and carotenoids composition of peel and pulp from persimmon "Seedless Polli... more The proanthocyanidins and carotenoids composition of peel and pulp from persimmon "Seedless Pollination Variant Non-Astringent" cultivar during ripening was evaluated. Phloroglucinolysis method, combined with HPLC separation, confirmed three terminal units, the flavonol myricetin, in addition to the typical flavan-3-ols catechin and epicatechin. The extender units were epicatechin, epigallocatechin, epigallocatechin-3-O-gallate, epicatechin-3-O-gallate, and catechin. Proanthocyanidins were characterized by a considerable level of 3-O-galloylation (34-60%), showing a high prodelphinidin content (29-46%) and a mean degree of polymerization between 55 and 10. A carotenoid increase was observed during fruit ripening both in the peel and the pulp, with the highest contents respectively, for the peel and the pulp of 42.11 mg/Kg and 13.32 mg/Kg, determined at the almost fully mature stage.

Journal of Agricultural and Food Chemistry, 2018

In the present perspective, different approaches to the carotenoids analysis will be discussed pr... more In the present perspective, different approaches to the carotenoids analysis will be discussed providing a brief overview of the most advanced both monodimensional and bidimensional liquid chromatographic methodologies applied to the carotenoids analysis, followed by a discussion on the recents advanced supercritical fluid chromatography × liquid chromatography bidimensional approach with photodiode-array and mass spectrometry detection. Moreover a discussion on the online supercritical fluid extraction-supercritical fluid chromatography with tandem mass spectrometry detection applied to the determination of carotenoids and apocarotenoids will also be provided.

Journal of Food Composition and Analysis, 2019

In this study the native carotenoid composition of previously uninvestigated fruits from the Braz... more In this study the native carotenoid composition of previously uninvestigated fruits from the Brazilian Amazon was determined; marirana (Couepia subcordata Benth.), inajá (Maximiliana maripa) and caranã (Mauritiella armata) were analyzed by an HPLC-DAD-APCI-MS methodology. Three carotenoids were identified in marirana pulp, all-trans-α-carotene (6407 ± 380 μg 100 g −1 , fresh weight) and all-trans-β-carotene (6331 ± 410 μg 100 g −1 , fresh weight) being the two major carotenoids, followed by zeaxanthin dilaurate (1061 ± 80 μg 100 g −1 , fresh weight). Only β-carotene was found in inajá pulp (1371 ± 370 μg 100 g −1 , fresh weight). In caranã pulp, four carotenoids were identified, all-trans-β-carotene being the most predominant (373 ± 80 μg 100 g −1 , fresh matter), followed by all-trans-α-carotene (230 ± 60 μg 100 g −1 , fresh weight), lutein (198 ± 40 μg 100 g −1 , fresh weight) and 9-cis-β-carotene (111 ± 30 μg 100 g −1 , fresh weight). The cultivation and consumption of these fruits should be encouraged, since they could contribute to the intake of important carotenoids that could have beneficial effects on human health.

European Food Research and Technology

The most common preservation process for chili peppers is drying, which inevitably causes oxidati... more The most common preservation process for chili peppers is drying, which inevitably causes oxidative degradation of thermolabile molecules. The aim of this research was to evaluate the potential protective effect exerted by an active ingredient based on grape seed oil, on pepper fruits. Grapeseed oil is rich in antioxidant compounds and was applied to pepper’s surface in form of a sol–gel product, before fruit thermal treatment. In this work, chili peppers samples were preventively treated with an active solution, and controls (untreated peppers), were submitted to a drying process performed at two different temperatures: 45 and 65 °C. Analysis of capsaicinoids, carotenoids, apocarotenoids, and phenolic content was performed to evaluate possible differences between the sets of samples. Oxidative stability of oil enriched with chili pepper powder aliquots was also measured to evaluate the antioxidant power of the samples. Obtained data showed that treated samples retained a higher amo...

Rind color of some high-value PDO cheeses is related to the presence of carotenoids, but little i... more Rind color of some high-value PDO cheeses is related to the presence of carotenoids, but little is known about the structure of the pigmented compounds and their origin. Our objective was to describe the carotenoids extracted from the rind of a French cheese, Fourme de Montbrison, and to compare them with the pigments produced by a bacterial strain used as an adjunct culture in the cheese ripening process. Eleven carotenoids were detected in the cheese rinds or in the biomass of <i>Brevibacterium linens</i>. Most of the carotenoids from the rinds belonged to the aryl (aromatic) carotenoid family, including hydroxylated and non-hydroxylated isorenieratene. Chlorobactene, a carotenoid rarely found in food products, was also detected. Agelaxanthin A was identified in the cheese rinds as well as in the <i>B. linens</i> biomass. Occurrence of this compound was previously described in only one scientific publication, where it was isolated from the sponge <i>A...

This paper presents the first investigation on the carotenoids composition in the gonads of wild ... more This paper presents the first investigation on the carotenoids composition in the gonads of wild Atlantic bluefin tuna (ABT) <em>Thunnus thynnus</em>. The objective of this study was to investigate the carotenoids composition of the gonads, at pre-spawning stage, of Atlantic bluefin tuna (ABT) <em>Thunnus thynnus</em>, with the aim to obtain a greater knowledge of the bluefin reproductive cycle at a specific tissue molecular composition level, and to provide new data for the possible formulation of specific broodstock diets for the aquaculture of this endangered species. Moreover since tuna eggs are also widely consumed raw, the knowledge on their carotenoids composition is important considering the positive effects of these micronutrients in our diet and of a precise knowledge of the food composition and quality. Astaxanthin was the main carotenoid detected in the samples investigated with an average content of 7.4 mg/g, w/w; b-cryptoxanthin and b-carotene w...

Cheeses harbor a complex microbiota, usually a succession of different microorganisms during milk... more Cheeses harbor a complex microbiota, usually a succession of different microorganisms during milk coagulation and ripening. Surface-ripened cheeses are characterized by a ripening from the cheese surface to the interior due to the activity of both yeasts and bacteria. Many such cheeses are produced all over the world with Europe as a leader: Taleggio in Italy; Munster, Epoisses, Livarot in France; Limburger, Tilsit in Germany; Herve in Belgium [1]. The cheese microflora contributes to a large extent to the development of the typical flavor, texture, and color of the final product. Color is one of the major attributes which affects the consumer perception of quality. Pigments generated by the smear bacteria at the surface of cheeses were poorly studied, exception made for those of the bacteria Brevibacterium linens (aromatic carotenoids, isorenieratene and hydroxyl derivatives). Indeed, for a long time this bacterium has been considered the single source of the color of red-smear rip...

Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos - Volume 2, 2020

Biochemical Engineering Journal, 2020

Abstract The genus Talaromyces has gained attention due to its ability to produce pigments with p... more Abstract The genus Talaromyces has gained attention due to its ability to produce pigments with potential industrial applications in different areas. Prosperous application of fungal pigments has challenges to overcome, like developing a cost-effective bioprocess. Using agroindustrial wastes could provide inexpensive substrates and it contributes to maximize sustainability. Therefore, this study evaluated the feasibility of using corncob as a low-cost substrate for pigment production by Talaromyces atroroseus GH2. An acid hydrolysis treatment was used to release sugars from corncob. Corncob liquors with enough xylose concentration (>20 g/L) were investigated as fermentation media with and without the addition of nutrients. Process kinetic modeling was applied and pigments produced in corncob and control media were characterized. The diluted hydrolyzate without nutrient supplementation showed a pigment production (16.17±0.37 OD500nm) comparable to the control medium (17.26±0.41 OD500nm). Talaromyces atroroseus GH2 was able to co-utilize xylose and glucose in the corncob-based medium. However, growth kinetics patterns differed in both media. In the hydrolyzate medium, biomass growth presented an extended lag phase, which requires reduction for future process optimization. Finally, characterized pigments differed among evaluated media, but the pigments produced by Talaromyces atroroseus GH2 were mostly Monascus’ pigments homologous like monascorubrin and rubropunctamine. Talaromyces atroroseus GH2 ability to produce pigments using corncob hydrolyzate makes it a pigment-producing strain for an economically competitive large fermentation scale.

TrAC Trends in Analytical Chemistry, 2020

Abstract Carotenoids are the most abundant pigment produced by nature. Their important role as fo... more Abstract Carotenoids are the most abundant pigment produced by nature. Their important role as food colorants and as food bioactive constituents has been widely reported in the scientific literature. Different liquid chromatographic approaches combined with the use of various detector types have mainly been used for carotenoids separations although, recently, also applications based on supercritical fluids have been increasing. This review will critically overview the most recent applications of both liquid and supercritical fluid chromatography with mass spectrometry detection to the carotenoids and carotenoid derivatives analyses in food matrices.

Methods in Molecular Biology, 2019

Carotenoids and carotenoids oxidative and enzymatic cleavage products called apocarotenoids are v... more Carotenoids and carotenoids oxidative and enzymatic cleavage products called apocarotenoids are very important bioactive molecules in plants and humans, with different biological functions. Both central and noncentral carotenoid cleavage products have been reported to occur in food and in humans, where they may act as bioactive molecules with functions that were previously attributed to the parent carotenoid. However, relatively few studies are available in the literature on the apocarotenoid occurrence in food and biological fluids which were mainly based on liquid chromatographic separation approaches and even fewer reports are available on the carotenoid and apocarotenoid separation by a direct online supercritical fluid extraction-supercritical fluid chromatography with triple-quadrupole mass spectrometry detection (SFE-SFC-QqQ/MS) methodology. In comparison with offline approaches the online nature of the system drastically reduces the extraction time required in traditional solid/liquid extraction, which may require a few hours. Moreover, it reduces the analysis run time, as well as the risks of sample contamination and the possible occurrence of operator errors, improves run-to-run precision, and enables the setting of batch-type applications. The purpose of this contribution was to provide an updated description of the SFE-SFC-QqQ/MS methodology applied to carotenoid and apocarotenoid analysis in various matrices, although with a particular focus on the apocarotenoid applications.

Critical Reviews in Food Science and Nutrition, 2021

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of... more Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agrofood and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/ #tabsjName:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.

Antioxidants, 2020

Marine species represent a great source of biologically active substances; Actinia equina (AE), a... more Marine species represent a great source of biologically active substances; Actinia equina (AE), an Anthozoa Cnidaria belonging to the Actinidiae family, have been proposed as original food and have already been included in several cooking recipes in local Mediterranean shores, and endowed with excellent nutraceutical potential. The aim of this study was to investigate some unexplored features of AE, through analytical screening and an in-vitro and in-vivo model. An in-vitro study, made on RAW 264.7 stimulated with H2O2, showed that the pre-treatment with AE exerted an antioxidant action, reducing lipid peroxidation and up-regulating antioxidant enzymes. On the other hand, the in-vivo study over murine model demonstrated that the administration of AE extracts is able to reduce the carrageenan (CAR)-induced paw edema. Furthermore, the histological damage due to the neutrophil infiltration is prevented, and this highlights precious anti-inflammatory features of the interesting food-stu...

Antioxidants, 2020

Lipophilic constituents are important for the color and aroma of apricots, but also for their hea... more Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid conte...

Analytical and Bioanalytical Chemistry, 2020

The presence of carotenoids in human colostrum has been reported in the literature, and xanthophy... more The presence of carotenoids in human colostrum has been reported in the literature, and xanthophyll esters in human colostrum were recently detected for the first time. However, no published studies have reported whether apocarotenoids, which are metabolites derived from carotenoid enzymatic or nonenzymatic oxidative cleavage, are present in human colostrum. Therefore, the purpose of the present study was to search for the possible occurrence of apocarotenoids, including apocarotenoid esters, in human colostrum for the first time by applying an online supercritical fluid extraction–supercritical fluid chromatography–tandem mass spectrometry methodology. Recent evidence related to apocarotenoid transcriptional activity has suggested that they may have beneficial health properties superior to those of their parent carotenoids. Three different apocarotenoids, namely apo-8′-β-carotenal, apo-8′-lycopenal, and β-citraurin, were identified in intact human colostrum samples, with average concentrations of 85 nmol L −1 , 54.6 nmol L −1 , and 75.4 nmol L −1 , respectively. The overall detection of 16 different free apocarotenoids and 10 different apocarotenoid fatty acid esters in human colostrum was achieved here for the first time. Their occurrence in human colostrum certainly has implications for newborn health status, since colostrum is the only form of food for the newborn during the very first days of life. Graphical abstract

Journal of Food Composition and Analysis, 2019

Highlights  Carotenoids, retinol and α-tocopherol in commercial milk fruit are presented  The c... more Highlights  Carotenoids, retinol and α-tocopherol in commercial milk fruit are presented  The composition shows a great variability depending on the type and amount of fruit  The predominant carotenoid present in all the samples was βcarotene  Xantophylls were the most bioaccessibility bioactive carotenoids  Consumption provides up to 11% of the Recommended

Microbial Cell Factories, 2022

Background The genus Planococcus is comprised of halophilic bacteria generally reported for the p... more Background The genus Planococcus is comprised of halophilic bacteria generally reported for the production of carotenoid pigments and biosurfactants. In previous work, we showed that the culturing of the orange-pigmented Planococcus sp. CP5-4 isolate increased the evaporation rate of industrial wastewater brine effluent, which we attributed to the orange pigment. This demonstrated the potential application of this bacterium for industrial brine effluent management in evaporation ponds for inland desalination plants. Here we identified a C30-carotenoid biosynthetic gene cluster responsible for pigment biosynthesis in Planococcus sp. CP5-4 through isolation of mutants and genome sequencing. We further compare the core genes of the carotenoid biosynthetic gene clusters identified from different Planococcus species’ genomes which grouped into gene cluster families containing BGCs linked to different carotenoid product chemotypes. Lastly, LC–MS analysis of saponified and unsaponified pig...

Food Chemistry, 2021

The present study report on the application of an on line supercritical fluid extraction-supercri... more The present study report on the application of an on line supercritical fluid extraction-supercritical fluid chromatography-triple quadrupole/mass spectrometry methodology to the first apocarotenoids profiling of seventeen different chilli peppers cultivars belonging to Capsicum annuum, Capsicum baccatum and Capsicum chinense species. A total of 19 free apocarotenoids and 8 apocarotenoids fatty acid esters were identified; β-Apo-8′carotenal and Apo-8′-zeaxanthinal were also quantified and the β-Apo-8′-carotenal occurrence was in the percentage ranges relative to β-carotene of 0.03-3.87%. PCA was performed as a multivariate display method on the quantified carotenoids and apocarotenoids, in order to visualize the data structure. Moreover, different εapoluteinals and 4-oxo-apo-β-carotenals were detected in Capsicum species also for the first time and, to the best of authors knowledge, in any food matrix.

Powder Technology, 2018

Development and characterisation of carotenoid-rich microencapsulates from tropical fruit by-prod... more Development and characterisation of carotenoid-rich microencapsulates from tropical fruit by-products and yellow tamarillo (Solanum betaceum Cav.

Food Research International, 2018

The proanthocyanidins and carotenoids composition of peel and pulp from persimmon "Seedless Polli... more The proanthocyanidins and carotenoids composition of peel and pulp from persimmon "Seedless Pollination Variant Non-Astringent" cultivar during ripening was evaluated. Phloroglucinolysis method, combined with HPLC separation, confirmed three terminal units, the flavonol myricetin, in addition to the typical flavan-3-ols catechin and epicatechin. The extender units were epicatechin, epigallocatechin, epigallocatechin-3-O-gallate, epicatechin-3-O-gallate, and catechin. Proanthocyanidins were characterized by a considerable level of 3-O-galloylation (34-60%), showing a high prodelphinidin content (29-46%) and a mean degree of polymerization between 55 and 10. A carotenoid increase was observed during fruit ripening both in the peel and the pulp, with the highest contents respectively, for the peel and the pulp of 42.11 mg/Kg and 13.32 mg/Kg, determined at the almost fully mature stage.

Journal of Agricultural and Food Chemistry, 2018

In the present perspective, different approaches to the carotenoids analysis will be discussed pr... more In the present perspective, different approaches to the carotenoids analysis will be discussed providing a brief overview of the most advanced both monodimensional and bidimensional liquid chromatographic methodologies applied to the carotenoids analysis, followed by a discussion on the recents advanced supercritical fluid chromatography × liquid chromatography bidimensional approach with photodiode-array and mass spectrometry detection. Moreover a discussion on the online supercritical fluid extraction-supercritical fluid chromatography with tandem mass spectrometry detection applied to the determination of carotenoids and apocarotenoids will also be provided.

Journal of Food Composition and Analysis, 2019

In this study the native carotenoid composition of previously uninvestigated fruits from the Braz... more In this study the native carotenoid composition of previously uninvestigated fruits from the Brazilian Amazon was determined; marirana (Couepia subcordata Benth.), inajá (Maximiliana maripa) and caranã (Mauritiella armata) were analyzed by an HPLC-DAD-APCI-MS methodology. Three carotenoids were identified in marirana pulp, all-trans-α-carotene (6407 ± 380 μg 100 g −1 , fresh weight) and all-trans-β-carotene (6331 ± 410 μg 100 g −1 , fresh weight) being the two major carotenoids, followed by zeaxanthin dilaurate (1061 ± 80 μg 100 g −1 , fresh weight). Only β-carotene was found in inajá pulp (1371 ± 370 μg 100 g −1 , fresh weight). In caranã pulp, four carotenoids were identified, all-trans-β-carotene being the most predominant (373 ± 80 μg 100 g −1 , fresh matter), followed by all-trans-α-carotene (230 ± 60 μg 100 g −1 , fresh weight), lutein (198 ± 40 μg 100 g −1 , fresh weight) and 9-cis-β-carotene (111 ± 30 μg 100 g −1 , fresh weight). The cultivation and consumption of these fruits should be encouraged, since they could contribute to the intake of important carotenoids that could have beneficial effects on human health.

European Food Research and Technology

The most common preservation process for chili peppers is drying, which inevitably causes oxidati... more The most common preservation process for chili peppers is drying, which inevitably causes oxidative degradation of thermolabile molecules. The aim of this research was to evaluate the potential protective effect exerted by an active ingredient based on grape seed oil, on pepper fruits. Grapeseed oil is rich in antioxidant compounds and was applied to pepper’s surface in form of a sol–gel product, before fruit thermal treatment. In this work, chili peppers samples were preventively treated with an active solution, and controls (untreated peppers), were submitted to a drying process performed at two different temperatures: 45 and 65 °C. Analysis of capsaicinoids, carotenoids, apocarotenoids, and phenolic content was performed to evaluate possible differences between the sets of samples. Oxidative stability of oil enriched with chili pepper powder aliquots was also measured to evaluate the antioxidant power of the samples. Obtained data showed that treated samples retained a higher amo...

Rind color of some high-value PDO cheeses is related to the presence of carotenoids, but little i... more Rind color of some high-value PDO cheeses is related to the presence of carotenoids, but little is known about the structure of the pigmented compounds and their origin. Our objective was to describe the carotenoids extracted from the rind of a French cheese, Fourme de Montbrison, and to compare them with the pigments produced by a bacterial strain used as an adjunct culture in the cheese ripening process. Eleven carotenoids were detected in the cheese rinds or in the biomass of <i>Brevibacterium linens</i>. Most of the carotenoids from the rinds belonged to the aryl (aromatic) carotenoid family, including hydroxylated and non-hydroxylated isorenieratene. Chlorobactene, a carotenoid rarely found in food products, was also detected. Agelaxanthin A was identified in the cheese rinds as well as in the <i>B. linens</i> biomass. Occurrence of this compound was previously described in only one scientific publication, where it was isolated from the sponge <i>A...

This paper presents the first investigation on the carotenoids composition in the gonads of wild ... more This paper presents the first investigation on the carotenoids composition in the gonads of wild Atlantic bluefin tuna (ABT) <em>Thunnus thynnus</em>. The objective of this study was to investigate the carotenoids composition of the gonads, at pre-spawning stage, of Atlantic bluefin tuna (ABT) <em>Thunnus thynnus</em>, with the aim to obtain a greater knowledge of the bluefin reproductive cycle at a specific tissue molecular composition level, and to provide new data for the possible formulation of specific broodstock diets for the aquaculture of this endangered species. Moreover since tuna eggs are also widely consumed raw, the knowledge on their carotenoids composition is important considering the positive effects of these micronutrients in our diet and of a precise knowledge of the food composition and quality. Astaxanthin was the main carotenoid detected in the samples investigated with an average content of 7.4 mg/g, w/w; b-cryptoxanthin and b-carotene w...

Cheeses harbor a complex microbiota, usually a succession of different microorganisms during milk... more Cheeses harbor a complex microbiota, usually a succession of different microorganisms during milk coagulation and ripening. Surface-ripened cheeses are characterized by a ripening from the cheese surface to the interior due to the activity of both yeasts and bacteria. Many such cheeses are produced all over the world with Europe as a leader: Taleggio in Italy; Munster, Epoisses, Livarot in France; Limburger, Tilsit in Germany; Herve in Belgium [1]. The cheese microflora contributes to a large extent to the development of the typical flavor, texture, and color of the final product. Color is one of the major attributes which affects the consumer perception of quality. Pigments generated by the smear bacteria at the surface of cheeses were poorly studied, exception made for those of the bacteria Brevibacterium linens (aromatic carotenoids, isorenieratene and hydroxyl derivatives). Indeed, for a long time this bacterium has been considered the single source of the color of red-smear rip...

Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos - Volume 2, 2020

Biochemical Engineering Journal, 2020

Abstract The genus Talaromyces has gained attention due to its ability to produce pigments with p... more Abstract The genus Talaromyces has gained attention due to its ability to produce pigments with potential industrial applications in different areas. Prosperous application of fungal pigments has challenges to overcome, like developing a cost-effective bioprocess. Using agroindustrial wastes could provide inexpensive substrates and it contributes to maximize sustainability. Therefore, this study evaluated the feasibility of using corncob as a low-cost substrate for pigment production by Talaromyces atroroseus GH2. An acid hydrolysis treatment was used to release sugars from corncob. Corncob liquors with enough xylose concentration (>20 g/L) were investigated as fermentation media with and without the addition of nutrients. Process kinetic modeling was applied and pigments produced in corncob and control media were characterized. The diluted hydrolyzate without nutrient supplementation showed a pigment production (16.17±0.37 OD500nm) comparable to the control medium (17.26±0.41 OD500nm). Talaromyces atroroseus GH2 was able to co-utilize xylose and glucose in the corncob-based medium. However, growth kinetics patterns differed in both media. In the hydrolyzate medium, biomass growth presented an extended lag phase, which requires reduction for future process optimization. Finally, characterized pigments differed among evaluated media, but the pigments produced by Talaromyces atroroseus GH2 were mostly Monascus’ pigments homologous like monascorubrin and rubropunctamine. Talaromyces atroroseus GH2 ability to produce pigments using corncob hydrolyzate makes it a pigment-producing strain for an economically competitive large fermentation scale.

TrAC Trends in Analytical Chemistry, 2020

Abstract Carotenoids are the most abundant pigment produced by nature. Their important role as fo... more Abstract Carotenoids are the most abundant pigment produced by nature. Their important role as food colorants and as food bioactive constituents has been widely reported in the scientific literature. Different liquid chromatographic approaches combined with the use of various detector types have mainly been used for carotenoids separations although, recently, also applications based on supercritical fluids have been increasing. This review will critically overview the most recent applications of both liquid and supercritical fluid chromatography with mass spectrometry detection to the carotenoids and carotenoid derivatives analyses in food matrices.

Methods in Molecular Biology, 2019

Carotenoids and carotenoids oxidative and enzymatic cleavage products called apocarotenoids are v... more Carotenoids and carotenoids oxidative and enzymatic cleavage products called apocarotenoids are very important bioactive molecules in plants and humans, with different biological functions. Both central and noncentral carotenoid cleavage products have been reported to occur in food and in humans, where they may act as bioactive molecules with functions that were previously attributed to the parent carotenoid. However, relatively few studies are available in the literature on the apocarotenoid occurrence in food and biological fluids which were mainly based on liquid chromatographic separation approaches and even fewer reports are available on the carotenoid and apocarotenoid separation by a direct online supercritical fluid extraction-supercritical fluid chromatography with triple-quadrupole mass spectrometry detection (SFE-SFC-QqQ/MS) methodology. In comparison with offline approaches the online nature of the system drastically reduces the extraction time required in traditional solid/liquid extraction, which may require a few hours. Moreover, it reduces the analysis run time, as well as the risks of sample contamination and the possible occurrence of operator errors, improves run-to-run precision, and enables the setting of batch-type applications. The purpose of this contribution was to provide an updated description of the SFE-SFC-QqQ/MS methodology applied to carotenoid and apocarotenoid analysis in various matrices, although with a particular focus on the apocarotenoid applications.

Critical Reviews in Food Science and Nutrition, 2021

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of... more Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agrofood and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/ #tabsjName:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.

Antioxidants, 2020

Marine species represent a great source of biologically active substances; Actinia equina (AE), a... more Marine species represent a great source of biologically active substances; Actinia equina (AE), an Anthozoa Cnidaria belonging to the Actinidiae family, have been proposed as original food and have already been included in several cooking recipes in local Mediterranean shores, and endowed with excellent nutraceutical potential. The aim of this study was to investigate some unexplored features of AE, through analytical screening and an in-vitro and in-vivo model. An in-vitro study, made on RAW 264.7 stimulated with H2O2, showed that the pre-treatment with AE exerted an antioxidant action, reducing lipid peroxidation and up-regulating antioxidant enzymes. On the other hand, the in-vivo study over murine model demonstrated that the administration of AE extracts is able to reduce the carrageenan (CAR)-induced paw edema. Furthermore, the histological damage due to the neutrophil infiltration is prevented, and this highlights precious anti-inflammatory features of the interesting food-stu...

Antioxidants, 2020

Lipophilic constituents are important for the color and aroma of apricots, but also for their hea... more Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid conte...

Analytical and Bioanalytical Chemistry, 2020

The presence of carotenoids in human colostrum has been reported in the literature, and xanthophy... more The presence of carotenoids in human colostrum has been reported in the literature, and xanthophyll esters in human colostrum were recently detected for the first time. However, no published studies have reported whether apocarotenoids, which are metabolites derived from carotenoid enzymatic or nonenzymatic oxidative cleavage, are present in human colostrum. Therefore, the purpose of the present study was to search for the possible occurrence of apocarotenoids, including apocarotenoid esters, in human colostrum for the first time by applying an online supercritical fluid extraction–supercritical fluid chromatography–tandem mass spectrometry methodology. Recent evidence related to apocarotenoid transcriptional activity has suggested that they may have beneficial health properties superior to those of their parent carotenoids. Three different apocarotenoids, namely apo-8′-β-carotenal, apo-8′-lycopenal, and β-citraurin, were identified in intact human colostrum samples, with average concentrations of 85 nmol L −1 , 54.6 nmol L −1 , and 75.4 nmol L −1 , respectively. The overall detection of 16 different free apocarotenoids and 10 different apocarotenoid fatty acid esters in human colostrum was achieved here for the first time. Their occurrence in human colostrum certainly has implications for newborn health status, since colostrum is the only form of food for the newborn during the very first days of life. Graphical abstract