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L. Fiorani, C. Zoani
Smart spectroscopic sensors and Internet of Things for the agrifood: some practical applications from METROFOOD-IT

The need for more effective and powerful analytical tools and methods for assessing food quality, safety and authenticity, traceability, and sustainability of agrifood productions is nowadays more and more increasing. This is not limited to the use of innovative analytical methods but extends to the application of more comprehensive approaches and advanced data management. It also encompasses the so called "industry 4.0" and the digitalisation of the agrifood systems as the process of advanced digital technologies such as smart sensing and Internet of Things (IoT), blockchain e distributed ledgers, Artificial Intelligence (AI), Edge and 5G applications, and App-based services. METROFOOD-IT - the Italian Research Infrastructure for Metrology and Open Access Data in support to the Agrifood, in relation to the ESFRI METROFOOD-RI for the domain Health and Food - is highly engaged in supporting the agrifood system and its digitalisation providing high-level metrology services in food and nutrition. Besides analytical lab facilities and experimental facilities like experimental fields, processing plants and kitchen labs, the electronic component provides an accessible platform for sharing and integrating data, knowledge, and information and works for enhancing ICT application in the agrifood, integrating computational modelling, industrial and laboratory-based solutions via upcoming approaches such as IoT, blockchain, and AI. The case of the "Smart Spectroscopical Sensors and IoT" Operating Unit hosted by ENEA is presented. Through infrared (IR) spectroscopy, laser induced breakdown spectroscopy (LIBS) and spectrofluorometry, it develops a wide range of smart sensors including imaging and remote sensing systems, as well as portable devices such as the Laser Photoacoustic Spectroscopy (LPAS) system for quality control along the agrifood chain, rapid characterisation of safety parameters and identification of food frauds. The smart sensors can be connected to a "remote desktop" allowing the interested end users to carry out experiments via the web (Internet of Sensors), thus representing a VirtualLab. Through this system, a "FoodDB", i.e., a flexible/scalable database collecting all the spectroscopic data for rapid characterisation of foods collected by the smart sensors, is being implemented and populated. The facility provides services to different interested users from the agrifood, mostly researchers and food businesses, such as the one focused on "open data of spectroscopical signatures for food frauds", in form of remote and virtual access.

N. Aveilla, Y. Nia, F. Becher, A. Fatihi, J.-A. Hennekinne, F. Fenaille , S. Simon, C. Feraudet Tarisse
Development of monoclonal antibodies for the detection of novel staphylococcal enterotoxins in food

Staphylococcal enterotoxins (SE) are responsible for frequent food poisoning outbreaks (FPO) worldwide, causing non-specific gastrointestinal symptoms such as nausea, vomiting and diarrhea. Detection and identification of SEs are therefore essential in the health, security and food sectors. To date, 33 SE types have been described in the literature but only five classical toxins (SEA to SEE) can be routinely detected in food via commercially available immunoassays. During the analysis of contaminated food samples, it regularly happens that genes encoding newly identified SEs are detected but methods for confirmation of the toxins presence are not currently available. Recently, through collaboration between the SBCL unit (Anses) and the LERI and LI-MS laboratories (CEA), SE detection has been extended to 8 SEs, including SEG, SEH and SEI toxins in foods by immunoassay [1] and multiplexed LC-MS/MS [2]. Analytical methods are thus restricted to only few SEs (SEA-SEI) due to the lack of antibodies able to capture the wide range of enterotoxins. To overcome this issue, we are developing new antibodies to capture the most relevant SE types based on data obtained from the genomic analysis of strains involved in several FPO cases in France and in Europe [3]. Thus, we focused our work on the toxins SEK and SEY whose genes are often detected in strains isolated from FPO. Recombinant SEK and SEY were produced in the laboratory and were used as immunogens to produce murine monoclonal antibodies (mAbs) specifically directed against these toxins. The monoclonal antibodies produced were screened towards multiple SE types and bacterial culture supernatants to confirm their specificities. Finally, the best antibodies will be used for the development of new sandwich ELISAs and for the immunocapture of SEs to be performed before LC-MS/MS SE detection to evaluate the occurrence of these new toxins in staphylococcal FPO

L. Di Gregorio, V. Poscente, M. Costanzo, C. Nobili, R. Bernini, L. Garavaglia, A. Bevivino
Biofilm forming reduction by combining L. plantarum monolayer with carvacrol in antimicrobial-functionalized food packaging

The increasing focus on packaged and ready-to-eat products has enhanced the risks associated with foodborne illness, demanding the development of innovative and eco-friendly antibiofilm solutions and advanced microbiological monitoring systems. The combined action of probiotics with natural bioactive compounds incorporated in active packaging represents an extremely promising alternative to prevent food spoilage and microbial contamination for extending products' shelf-life. This work aimed at investigating the in vitro combined efficacy of carvacrol with a pre-formed biofilm monolayer of Lactobacillus plantarum DSM 20174 against planktonic and sessile cells of food pathogenic (Escherichia coli ATCC 25922 and Listeria monocytogenes 54ly) and spoilage (Pseudomonas fluorescens ATCC 13525) strains. Traditional culture-based and flow cytometry (FCM) methods were applied to perform the first screening of several natural antimicrobials (Thyme essential oil (EO), Origanum EO, Basil EO, Citrus Limon EO, carvacrol, limonene, nisin) and to evaluate the combined action of carvacrol with the preformed biofilm of L. plantarum against target strains. The results showed a great efficacy of the combined treatment, suggesting that the L. plantarum preformed biofilm enhanced the antimicrobial effect of carvacrol determining a bactericidal action, while the treatment alone induced the viable but nonculturable (VBNC) cell state only. Furthermore, an overestimation of the dead population was observed using the culture-based method, while FCM showed the prevalence of VBNC cells. Overall, the incorporation of carvacrol into the preformed biofilm of L. plantarum represents a future perspective for antimicrobial-functionalized ready-to-eat packaging.

V. Piantadosi, F. Salzano, M. Magarelli, P. Novielli, E. Pucci, R. Pareschi, S. Tangaro, C. Zoani
Digitizing the Agri-Food Industry: The METROFOOD-IT Integrated Approach to Enhancing Food Quality, Safety, and Sustainability with Information and Communication Technology

Information and Communication Technology (ICT) has recently permeated various sectors, such as economics and medicine. However, the agri-food industry, which integrates agriculture, food processing, and distribution, has been slower in embracing these advances. The agri-food industry represents a critical sector in the global economy, contributing significantly to employment, trade, and food security. It is tasked with meeting the growing demands of an expanding population for superior-quality food products. In response to the digital advancements in agri-food systems, the World Trade Organization (WTO) has implemented new regulations. Furthering this commitment to innovation, METROFOOD-IT, an Italian Research Infrastructure (RI), was created focusing on food metrology and open-access data. Affiliated with ESFRI METROFOOD-RI for Health and Food, METROFOOD-IT is designed to boost the innovation and sustainability of agri-food systems by integrating electronic and physical components of the RI. The aim is to cultivate a collaborative ecosystem that fosters research and innovation, involving all agri-food systems stakeholders, such as businesses, the scientific community, and consumers. METROFOOD-IT offers advanced services for various user categories, access to different physical facilities like laboratories, and electronic resources, including applications that adhere to FAIR (Findable, Accessible, Interoperable, and Reusable) principles. The ultimate goal is to enhance the digitization of the agri-food system, focusing on food quality and safety, traceability, transparency, sustainability and resilience, and the promotion of a circular economy. Our proposed architecture focuses on managing data related to the quality and safety of the food supply chain. This system involves the electronic infrastructure (e-RI), including sensors, to capture quality metrics. These sensors are integrated with various technologies such as the Internet of Things, Blockchain, Artificial Intelligence, and Cloud Computing, all of which contribute to data and quality management. This sophisticated framework fosters interactions among these technologies, enabling a seamless and efficient agri-food system.

K. Presser, J. Czach, A. Zolynia, Z. Waligorski, W. Kapela, A. Orzel, O. Chajdas, K. Kubala, K. Motyka, M. Faciszewkski, J. Przybyla, C. Zoani, E. Pucci, S. Cheren, N. Belc, N. M. Cito, V. M. T. Lattanzio
The FoodSafety4EU Digital Platform - A new Digital Platform for the Food Safety System of the Future

FoodSafety4EU is a Horizon 2020 project (Grant agreement ID: 101000613) to support the European Commission (EC) in shaping the food safety system of the future and to support the EC in its endeavour in aligning research, policy and innovation with societal needs and perspectives and improving food safety across Europe. The goal is to develop a platform to help to collaborate citizens, scientists, companies, the EC, the European Food Safety Authority (EFSA) and food safety authorities in Europe. As part of the project, a digital platform was developed containing a website and applications to support different user groups in various use cases. The objectives of the digital platform are to digitalise existing knowledge and practices, bring knowledge together in one place, support and activate the food safety community, and boost collaboration between members. Requirements for the digital platform were collected in different workshops and subsequently analysed. Based on the outcomes, a software specification was written describing how the website and the apps look like and what functionalities they offer. The specification was double checked with stakeholders and finally implemented. The digital platform is built around four questions that a user normally has when coming to a new platform: What is the community doing? How can the user benefit from the community? How can the user join the community and how can the user participate in the community? The strongest emphasis is put on the benefit question as incentives are good drivers to keep members involved. The digital platform supports working group with dedicated spaces on the website to announce information and outcomes and with community of practice spaces to share messages, documents, and events. The platform allows to find experts and projects in different food safety topics, to get in contact with involved persons, and to conduct survey using a questionnaire tool. A knowledge center is designed as modern and digital library offering articles, glossary, policies, strategies, debates, funding opportunities, practices, innovative solutions, reports, videos, and scientific publications. Finally, the digital platform provides information about news and events and a subscription page to participate in the community.

I. Coelho, S. Jesus, I. Delgado, D. Miranda, A. Rego, S. Gueifao, M. Ventura, O. Neves
Mining activity and its influence in potatoes and irrigation water from nearby farms

Lithium's importance for electric vehicles and its Critical Raw Material status increased interest in exploring lithium deposits, particularly in Portugal. This study evaluated the C-57 mine's influence on lithium, arsenic, cadmium, thallium and lead levels in irrigation water and potato crops cultivated by the nearby population from farms near (L1) and away from the mine (L2). The results revealed significant differences between L1 and L2 for lithium and arsenic content. L1 presented higher levels of both chemical elements compared to L2. This study highlights the potential impact of active mines rich in lithiniferous resources on the composition of water and potatoes, emphasizing the need for further research.

S. V. Malysheva, C. Streel, E. De Clercq, M. Andjelkovic, J. Masquelier
Occurrence of tropane alkaloids in foodstuffs and risks for the Belgian consumer

Tropane alkaloids (TAs) are secondary metabolites produced by a variety of plants from the families of Brassicaceae, Convolvulaceae, Moraceae and Solanaceae. It is generally believed that plants produce these phytotoxins to defend themselves against damage by herbivorous animals or other invasive organisms. TAs affect heart rate, respiration and functions in the central nervous system. TAs are considered as a food safety issue, as food crops and herbs can be contaminated with TA-containing weeds during harvest or processing. TA levels in food are regulated under Commission Regulation (EU) 2021/1408. The aim of this study was to design, develop and validate a simple and sensitive analytical method in support of the collection of occurrence data, human exposure estimation and health risk assessment associated with the intake of the most prominent TAs, atropine and scopolamine, via the dietary route. The analytical technique of choice was ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The sample preparation of cereal-based food, oilseeds, honey and pulses consisted of a solid-liquid extraction with an acidified mixture of methanol and water, while an additional step of solid-phase extraction on a cationexchange sorbent was introduced in the treatment of teas and herbal infusions, aromatic herbs, spices and food supplements. The limits of quantification of the method varied from 0.5 ug kg-1 to 2.5 ug kg-1. The method was applied to assess the presence of TAs in a set of commercial food products from the Belgian market. Of the total of 538 products, 26% contained atropine and/or scopolamine. Atropine was more frequently detected (24% of samples) compared to scopolamine (13%). The highest TA levels (up to 655 ug kg-1 for TA sum) were detected in herbal infusions and spices. The highest mean acute exposure to the sum of atropine and scopolamine was found for children via legumes, meat and dairy imitates and grains.

L. Kourimska, M. Kulma, P. Skvorova, M. Kurecka, M. Sabolova
Nutritional and sensory aspects of edible insects

Edible insects represent an interesting alternative source of protein and feed for animals (1). According to the latest data, there are 2111 species of edible insects that have been consumed by humans of different countries. The insect is also notable for its low greenhouse gas emissions, high feed conversion efficiency, low rearing costs, and the insect's ability to transform low-value organic by-products into high-value protein products. Insects contain 13-77 g of crude protein in 100 g of dry matter and include all essential amino acids important for a balanced diet. It also contains several non-protein nitrogenous substances such as chitin, taurine, and purines (2,3). Concerning lipids, their content in insects is 10-60 g/100 DM, and the major fatty acids are linoleic, palmitic, oleic, stearic, and linolenic. The composition of fatty acids depends mainly on the species, the life stage of the insect and the composition of the feed. When using insects as food, undesirable aspects such as allergens and antinutritional substances must also be considered. Heat treatment of insects also contributes to microbiological safety. An important aspect of accepting insects as food is also their sensory quality and overcoming neophobia in countries where insects are not traditionally consumed. This contribution therefore deals with the positive and negative aspects of entomophagy, summarizing the results of several years of research dedicated to the nutritional and sensory quality of edible insects: the effect of developmental stage, feed composition, sex, and rearing conditions on nutritional value of insects, purines, chitin, and taurine in insects, sensory analysis of insects and their acceptance by consumers.

A. Vehar, D. Potocnik, L. Strojnik, F. Strukelj Kucan, T. Zuliani, D. Heath, U. Vrhovsek, L. Kourimska, M. Kulma, E. Heath, N. Ogrinc
Characterization of Farmed Edible Insect Species

The world's population is expected to increase from the current 8 billion to 9.7 billion in 2050. To ensure food and feed security, environmentally sustainable food sources need to be found. Insects can serve as an excellent novel food source due to their high protein and nutritional content, rapid growth rates, high fertility and reproduction rate, efficient feed conversion, low ecological footprint, and ability to be farmed in a relatively small area with minimal water requirements (1). Additionally, insect farming can help reduce waste by valorizing agricultural by-products. The European Commission has so far approved four insects, namely yellow mealworm, migratory locust, house cricket and lesser mealworm, as novel foods. However, as with any food product, insect products need to be examined and monitored not only for their safety but also for quality and authenticity.In our work, we investigated three different farmed species: yellow mealworm (Tenebrio molitor), migratory locust (Locusta migratoria) and house cricket (Acheta domestica). The quality of the lyophilized insects was assessed regarding the amino acids, fatty acids, polyphenols and elemental composition using GC-MS, LC-MS/MS and ICP-MS. Safety has been assessed by calculating the risk to human health resulting from consuming potentially toxic elements. Also, antioxidant activity and anti-inflammatory effects have been measured. In addition, analysis of the stable isotopic composition of light elements (δ13C δ15N δ34S) has been performed using IRMS since isotopic ratios can discriminate among species and across diets and are important for establishing the authenticity of insect-based products. Within this presentation, the preliminary results of our study will be shown.

M. Z. Tsimidou
Metrological aspects in nanoencapsulation studies of saffron ( Crocus Sativus L.) bioactive antioxidants

Saffron, which is comprised of the dried stigmas of the pistil of the, Crotus sativus L., is the most expensive spice of the world per weight unit. This plant material is recognized as the unique edible source of certain bioactive apocarotenoids for which in vivo antioxidant properties have been reported. Among them, crocins, red-orange natural colorants, and their parent molecule crocetin prevail in bioactivity significance. The material is coming from the cultivated, sterile crocus plant, which presents limited natural variability in its chemical composition. Differences in the content of bioactive compounds is mainly influenced by epigenetic phenomena, agricultural and mainly processing practices. Recently, literature on nanoencapsulation of saffron bioactive compounds is accumulating. In the published studies there are certain metrological aspects that are not always considered carefully. These aspects are related to the authenticity and quality control of the starting material as well as the method applied for the extraction, identification and quantification of the target compounds throughout the encapsulation process, release, stability, bioavailability and bioactivity studies (1). The presentation gives examples for fit for the purpose procedures, which, if adopted as a standardized protocol, then repeatable and meaningful data will be obtained. Quantitative chromatographic or spectrophotometric procedures for the determination of the target compounds are highlighted. Authenticity control and quality of saffron samples and verification of the concentrations of compounds in commercial preparations labeled as 'crocin' are prerequisites in any experimental design setup.

Page 34 of 977 Results 331 - 340 of 9762