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Investigators at University of Foggia Report Findings in Food Science (Effects of different packaging systems on microbiological, sensory and peptide...

September 9, 2014



Investigators at University of Foggia Report Findings in Food Science (Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese)

By a News Reporter-Staff News Editor at Life Science Weekly -- Investigators discuss new findings in Food Science. According to news originating from Foggia, Italy, by NewsRx correspondents, research stated, "Effects of different packaging systems on water soluble oligopeptide fractions in fiordilatte cheese during its refrigerated storage are described. The degradation of the main protein fractions and the characterization of peptides arising from caseins were monitored by nanoliquid chromatography and electrospray ionization ion trap mass spectrometry (MS) coupled with a bioinformatics approach based on the scoring distribution and a post-database search validation."

Our news journalists obtained a quote from the research from the University of Foggia, "Microbiological and sensory properties of fiordilatte samples packaged under different conditions were also evaluated in order to find possible correlations between quality decay of cheese and peptide profile. The various packaging solutions differently responded to the degradation processes, thus allowing to identify the three systems that better preserved cheese quality: the two active coated samples packaged under MAP with and without brine and the sample in brine acidified at pH 5, As far as the peptide profile is concerned, a dynamic evolution of hydrophilic peptides was observed belonging almost exclusively to beta-casein that could be regarded as the primary substrate of proteolysis in fiordilatte cheese. Characteristic trends with maximum and minimum values at different times were observed, throughout the refrigerated storage, leading to continuous changes in the peptide composition."

According to the news editors, the research concluded: "A reduction in levels of beta-casein peptides was observed in all the samples compared to the control, for which no specific packaging treatments were adopted."

For more information on this research see: Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese. Food Research International, 2014;62():628-636. Food Research International can be contacted at: Elsevier Science Bv, PO Box 211, 1000 Ae Amsterdam, Netherlands. (Elsevier - www.elsevier.com; Food Research International - www.elsevier.com/wps/product/cws_home/422970)

The news correspondents report that additional information may be obtained from D. Nardiello, University of Foggia, Dipartimento Sci Agr Alimenti & Ambient, I-71122 Foggia, Italy. Additional authors for this research include A. Conte, A. Natale, A. Lucera, C. Palermo, D. Centonze and M.A. Del Nobile (see also Food Science).

Keywords for this news article include: Foggia, Italy, Europe, Food Science

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


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Source: Life Science Weekly


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