Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life

This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate...

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Autores principales:	Paolo Bellassi, Gabriele Rocchetti, Gianluca Maldarizzi, Gian Paolo Braceschi, Lorenzo Morelli, Luigi Lucini, Fabrizio Cappa
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	ricotta cheese untargeted metabolomics UHPLC-QTOF-MS lipids multivariate statistics Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/5e1ef805c5fc48928b6d0f7679067bdc
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spelling	oai:doaj.org-article:5e1ef805c5fc48928b6d0f7679067bdc2021-11-25T17:34:46ZCase Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life10.3390/foods101127222304-8158https://doaj.org/article/5e1ef805c5fc48928b6d0f7679067bdc2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2722https://doaj.org/toc/2304-8158This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate statistical tools to find potential marker compounds of the two different types of two dairy creams. Thereafter, we evaluated the chemical, microbiological and sensorial changes of a ricotta cheese made with a 30% milk cream (i.e., made by combining dairy creams from centrifugation and natural creaming separation) during its shelf-life period (12 days). Overall, microbiological analysis revealed no significant differences between the two types of dairy creams. On the contrary, the trend observed in the growth of degradative bacteria in ricotta during shelf-life was significant. Metabolomics revealed that triacylglycerols and phospholipids showed significant strong down-accumulation trends when comparing samples from the centrifugation and natural creaming separation methods. Additionally, 2,3-Pentanedione was among the best discriminant compounds characterising the shelf-life period of ricotta cheese (VIP score = 1.02), mainly related to sensorial descriptors, such as buttery and cheesy. Multivariate statistics showed a clear impact of the shelf-life period on the ricotta cheese, revealing 139 potential marker compounds (mainly included in amino acids and lipids). Therefore, the approach used showed the potential of a combined metabolomic, microbiological and sensory approach to discriminate ricotta cheese during the shelf-life period.Paolo BellassiGabriele RocchettiGianluca MaldarizziGian Paolo BraceschiLorenzo MorelliLuigi LuciniFabrizio CappaMDPI AGarticlericotta cheeseuntargeted metabolomicsUHPLC-QTOF-MSlipidsmultivariate statisticsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2722, p 2722 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ricotta cheese untargeted metabolomics UHPLC-QTOF-MS lipids multivariate statistics Chemical technology TP1-1185
spellingShingle	ricotta cheese untargeted metabolomics UHPLC-QTOF-MS lipids multivariate statistics Chemical technology TP1-1185 Paolo Bellassi Gabriele Rocchetti Gianluca Maldarizzi Gian Paolo Braceschi Lorenzo Morelli Luigi Lucini Fabrizio Cappa Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
description	This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate statistical tools to find potential marker compounds of the two different types of two dairy creams. Thereafter, we evaluated the chemical, microbiological and sensorial changes of a ricotta cheese made with a 30% milk cream (i.e., made by combining dairy creams from centrifugation and natural creaming separation) during its shelf-life period (12 days). Overall, microbiological analysis revealed no significant differences between the two types of dairy creams. On the contrary, the trend observed in the growth of degradative bacteria in ricotta during shelf-life was significant. Metabolomics revealed that triacylglycerols and phospholipids showed significant strong down-accumulation trends when comparing samples from the centrifugation and natural creaming separation methods. Additionally, 2,3-Pentanedione was among the best discriminant compounds characterising the shelf-life period of ricotta cheese (VIP score = 1.02), mainly related to sensorial descriptors, such as buttery and cheesy. Multivariate statistics showed a clear impact of the shelf-life period on the ricotta cheese, revealing 139 potential marker compounds (mainly included in amino acids and lipids). Therefore, the approach used showed the potential of a combined metabolomic, microbiological and sensory approach to discriminate ricotta cheese during the shelf-life period.
format	article
author	Paolo Bellassi Gabriele Rocchetti Gianluca Maldarizzi Gian Paolo Braceschi Lorenzo Morelli Luigi Lucini Fabrizio Cappa
author_facet	Paolo Bellassi Gabriele Rocchetti Gianluca Maldarizzi Gian Paolo Braceschi Lorenzo Morelli Luigi Lucini Fabrizio Cappa
author_sort	Paolo Bellassi
title	Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
title_short	Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
title_full	Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
title_fullStr	Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
title_full_unstemmed	Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
title_sort	case study on the microbiological quality, chemical and sensorial profiles of different dairy creams and ricotta cheese during shelf-life
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5e1ef805c5fc48928b6d0f7679067bdc
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Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life

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