Fast headspace-enantioselective GC-mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit foods

This study describes a rapid total analysis system (TAS) to detect the authenticity of fruit-flavoured foods and beverages by on-line combining headspace solid phase microextraction (HS-SPME) with enantioselective GC-MS (Es-GC-MS) and statistical multivariate methods (PCA, HCA). Peach, coconut, apricot, raspberry, as fruits mainly characterised by γ- and δ-lactones as chiral markers, strawberry (α-ionone, linalool, nerolidol, ethyl 2-methylbutyrate, 2-methylbutyric acid and γ-lactones) and melon (ethyl 2-methylbutyrate and 2-methylbutanol) were investigated. The system was developed by (a) optimising non-equilibrium HS-SPME sample preparation, (b) speeding-up ES-GC using cyclodextrin derivatives as chiral selectors with conventional and narrow-bore columns and (c) elaborating data by multivariate methods. The resulting TAS affords a reduction of the time needed for the whole analytical process from about 150 min to 20-50 min (67-87% of the current routine method) depending on matrix, sampling and analysis conditions and Es-GC columns.     

Hyperbaric storage at and above room temperature of a highly perishable food

Hyperbaric storage at naturally variable room temperature (RT) conditions (18–21 °C) and above (30 °C) was evaluated as a possible new food preservation method, regardless of temperature. Preservation of watermelon juice (used as a case study of a highly perishable food) at RT and 5 °C at atmospheric pressure was compared to preservation under 100 MPa at RT. After 8 h of hyperbaric storage at 100 MPa, the initial microbial loads of the watermelon juice were reduced by 1 log unit for total aerobic mesophiles, and 1–2 log units for Enterobacteriaceae and yeasts and moulds, to levels of about 3 log units for the former and below the detection limit for the latter, and remained thereafter unchanged up to 60 h. Similar results were obtained at 30 °C at 100 MPa after 8 h. At atmospheric pressure at RT (24 h) and 30 °C (8 h), microbial levels were already above quantification limits and unacceptable for consumption. Furthermore, pressure attenuated the increase in titratable acidity verified at atmospheric pressure, but caused higher colour changes, especially a higher lightness and a lower browning degree. Post-hyperbaric storage at 5 °C revealed an extended shelf life, as an additional benefit of hyperbaric storage. These results show that hyperbaric storage is a very promising food preservation methodology.     

Polychromic carbon black: Laser galvanized multicolour fluorescence display

Recovered carbon black (rCB), a very economical and abundance source of material, is transformed into dazzling multicolour fluorescence and visual display for the first time by way of a scanning focused laser treatment. This laser-initiated process is both straightforward and versatile, catering to both micro- and macro-scopic patterning with the sample in ambient or helium environment. The observed phenomenon is attributed to both chemical and structural induced colouration of rCB powder. Chemically, carbon infusion of oxidised metal occurs when photothermal reaction takes place in ambient. After laser modification with the sample in helium environment, the powder not only fluoresces due to sulphur impurities, control annealing of these powders results in formation of periodic arrangements of carbon nanoparticles. The periodicity of these arrangement falls within the range of visible wavelength, hence contributing to the visually observable rainbow coloured rCB flakes. The patterned sample is also transferrable using PDMS stamps. This in turn broadens the application of this material in flexible electronic devices/displays. Photocurrent measurements show most significant enhancement under yellow light illumination. Furthermore, in the presence of an applied potential, the fluorescence detected from the sample can easily be switched off. All in all, we present a simple process to add multiple functionalities to a material that is both inexpensive and sustainable.

     

Indoor levels of volatile organic compounds at Florentine museum environments in Italy

Indoor Air Quality monitoring in cultural institutions is of particular concern to protect these places and the cultural heritage content. An indoor monitoring campaign was performed in three museums in Florence (Italy) to determine the occurrence and levels of volatile organic compounds (VOCs). VOCs of interest included BTEX (benzene, toluene, ethylbenzene, xylenes), terpenes, aldehydes, organic acids, and cyclic volatile methyl siloxanes (cVMS). The most abundant VOCs in all samples analyzed were BTEX, which were strictly related to the traffic source, followed by siloxanes and terpenes. Among BTEX, toluene was always the most abundant followed by xylenes, ethylbenzene, and benzene. cVMS in exhibition rooms with the presence of visitors showed higher values compared to samples collected when the museums were closed. Terpenes showed not only the influence of vegetation-biogenic sources surrounding a museum but could also be related to the wood used for the construction of showcases and furniture and the use of cleaning products. Data obtained also showed the presence of organic acids and aldehydes whose source can be traced back to exhibits themselves and wood-based furniture. Assessing the levels of organic acids in museums is important because, over time, it can cause deterioration of the artifacts.     

Microbiological,immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107

Cheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (10⁹ cfu in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-κB) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-α, IL-1β, IL-10, and IFN-γ) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In addition, the use of cheese for the probiotic strain delivery (LrCh) was associated with a marked shift in the gut microbiota composition toward the increase of beneficial organisms such as Blautia and Lactobacillus and a reduction in NF-κB expression. These findings support our hypothesis that cheeses might be explored as functional matrices for the efficacious delivery of probiotic strains to consumers.     

Is open innovation always the best for SMEs? An exploratory analysis at the project level

Open innovation (OI) projects are increasingly adopted by small‐ and medium‐sized enterprises (SMEs). Yet, undertaking OI is not only a source of opportunities for SMEs as it can, at the same time, present risks. How SMEs manage the balance between the potential benefits and the emerging challenges of OI is still an overlooked topic in the literature. Using evidence gathered through multiple case studies and drawing upon the relational view of the firm, we explore how and why value creation opportunities and different managerial challenges emerge for SMEs pursuing OI projects. We analyze different stages of OI projects in several different contexts of their implementation. Our analysis sheds light on the different nature and dynamics of knowledge involved within OI projects as important boundary conditions affecting successful search paths, learning processes, and the development of appropriability mechanisms. By offering a contextualized view of OI in SMEs, this study also provides insights to business managers on the situational opportunities and constraints of OI, including managerial suggestions on actions to manage tensions within differing OI projects.