Browsing by Author "Poggesi S"
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- ItemAcoustic Multi-Detection of Gliadin Using QCM Crystals Patterned with Controlled Sectors of TEM Grid and Annealed Nanoislands on Gold Electrode(MDPI (Basel, Switzerland), 2020-04-20) Casari Bariani G; Zhou L; Poggesi S; Mittapalli R; Manzano M; Ionescu RECeliac diseases are a group of gluten ingestion-correlated pathologies that are widespread and, in some cases, very dangerous for human health. The only effective treatment is the elimination of gluten from the diet throughout life. Nowadays, the food industries are very interested in cheap, easy-to-handle methods for detecting gluten in food, in order to provide their consumers with safe and high-quality food. Here, for the first time, the manufacture of controlled micropatterns of annealed gold nanoislands (AuNIs) on a single QCM crystal (QCM-color) and their biofunctionalization for the specific detection of traces of gliadin is reported. In addition, the modified quartz crystal with a TEM grid and 30 nm Au (Q-TEM grid crystal) is proposed as an acoustic sensitive biosensing platform for the rapid screening of the gliadin content in real food products.
- ItemChemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach(MDPI (Basel, Switzerland), 2021-10-15) Poggesi S; Dupas de Matos A; Longo E; Chiotti D; Pedri U; Eisenstecken D; Robatscher P; Boselli EA multivariate regression approach based on sensory data and chemical compositions has been applied to study the correlation between the sensory and chemical properties of Pinot Blanc wines from South Tyrol. The sensory properties were identified by descriptive analysis and the chemical profile was obtained by HS-SPME-GC/MS and HPLC. The profiles of the most influencing (positively or negatively) chemical components have been presented for each sensory descriptor. Partial Least Square Regression (PLS) and Principal Component Regression (PCR) models have been tested and applied. Visual (clarity, yellow colour), gustatory (sweetness, sourness, saltiness, bitterness, astringency, and warmness) and olfactory (overall intensity, floral, apple, pear, tropical fruit, dried fruit, fresh vegetative, spicy, cleanness, and off-odours) descriptors have been correlated with the volatile and phenolic profiles, respectively. Each olfactory descriptor was correlated via a PCR model to the volatile compounds, whereas a comprehensive PLS2 regression model was built for the correlation between visual/gustatory descriptors and the phenolic fingerprint. "Apple" was the olfactory descriptor best modelled by PCR, with an adjusted R2 of 0.72, with only 20% of the validation samples falling out of the confidence interval (α = 95%). A PLS2 with 6 factors was chosen as the best model for gustatory and visual descriptors related to the phenolic compounds. Finally, the overall quality judgment could be explained by a combination of the calibrated sensory descriptors through a PLS model. This allowed the identification of sensory descriptors such as "olfactory intensity", "warmness", "apple", "saltiness", "astringency", "cleanness", "clarity" and "pear", which relevantly contributed to the overall quality of Pinot Blanc wines from South Tyrol, obtained with two different winemaking processes and aged in bottle for 18 months.
- ItemDecoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis(MDPI (Basel, Switzerland), 2023-12-20) Darnal A; Poggesi S; Longo E; Arbore A; Boselli E; Corona OQuantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. For Pinot Gris wine, OQJ was positively correlated with sensory attributes, like "floral" aroma, "stone-fruit" flavor, "yellow" color, "caramelized" aroma, and "tropical fruit" aroma according to an Italian panel. For Pinot Noir wine, "licorice" aroma, "cloves" aroma, "fresh wood" aroma, "red fruit" flavor, "cherry" aroma, and "spicy" flavor were positively correlated with OQJ by the same panel. Important predictors for the wine quality of Pinot Gris could be characterized, but not for Pinot Noir. Additionally, sensory tests were also carried out by different panel compositions (German and Italian). Both the German and the Italian panels preferred (based on OQJ) a Pinot Gris wine from New Zealand (Gisborne), but for different perceived characteristics (fruity and aromatic notes by the Italian panel and acidity by the German panel). For Pinot Noir, different panel compositions influenced the OQJ of the wines, as the wines from Chile (with more spicy, red fruit and woody notes) were preferred by the Italian panel, while the German panels preferred the wines from Argentina (with light, subtle woody and red fruit notes). The profile of cyclic and non-cyclic proanthocyanidins was also evaluated in the two varietal wines. No clear effect of the origin was observed, but the wines from Italy (Sicily/Puglia) were separated from the rest and were characterized by percentage ratio chemical indexes (%C-4) and (%C-5) for both varieties.
- ItemEffects of Microvibrations and Their Damping on the Evolution of Pinot Noir Wine during Bottle Storage(MDPI (Basel, Switzerland), 2022-09-08) Poggesi S; Merkytė V; Longo E; Boselli EEnvironmental conditions such as vibrations, temperature, and exposure to light can lower the quality of bottled wine, causing great economic and image losses for wineries. Even under optimal storage conditions, environmental microvibrations can be a constant source of energy transfer to the stored bottles, and little is known about their effects over time. In this study, the effects of microvibrations on a fine Pinot noir wine were evaluated over a storage period of one year under controlled conditions and compared with those obtained using natural magnetic levitation as a damping technique to reduce the power transmitted by the vibrations. The wines were subjected to the treatments according to the following experimental set-up: (A) wines not exposed to microvibrations, but to natural magnetic levitation; (B) wines placed on a shelf in contact with the floor, and exposed to microvibrations; (C) controls, a shelf in direct contact with the floor, without the application of microvibrations; (D) wines on a shelf with natural magnetic levitation and exposed to microvibrations. Phenolic and volatile compounds were not significantly different between treatments, which is in line with the reduced energy stress applied. In contrast, the storage time significantly influenced these chemical profiles. Through the sensory analysis performed after 0 and 12 months of storage, it was possible to distinguish the wines, as the overall quality improved, especially for the microvibration-treated samples. After 12 months of storage: (a) the overall sensory quality improved for all wines compared to the samples at T0; (b) the damping of microvibrations reduced the rate of wine evolution; (c) treatment with microvibration up to 6 months was useful for improving the quality of wine not yet ready for the market. Therefore, modulation of wine evolution can be achieved by applying a combination of microvibrations and their damping, depending on the enological objective.
- ItemEffects of transport conditions on the stability and sensory quality of wines(International Viticulture and Enology Society - IVES, 2021-04-30) Tchouakeu Betnga PF; Longo E; Poggesi S; Boselli EThe quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount of mechanical stress (vibrations) and environmental conditions, such as light exposure and relative humidity. The effects of delivery using different packaging systems (boxes, bottles, containers) and the impacts of mode of shipment (car, truck, airplane and cargo ship) are reviewed, along with compositional markers, the reactions leading to off-odours and/or off-flavours and the approaches to monitoring transportation conditions (temperature, relative humidity and type and entity of vibration) and their impacts on the sensory profile of the wine. Temperature fluctuations are more prevalent during the transport of wine over land than by sea, and may lead to a decrease in the fresh, fruity and floral aromas of the wine and to premature aging due to the ‘pump’ effect (repeated expansion and contraction cycles). Trans-shipment phases should be reduced to a minimum, especially in hot climates. Vibrations, even for a short period of time (15 days), can alter the overall quality of the product.
- ItemPatterning Large-Scale Nanostructured Microarrays on Coverslip for Sensitive Plasmonic Detection of Aqueous Gliadin Traces(MDPI (Basel, Switzerland), 2022-02) Casari Bariani G; Zhou L; Poggesi S; Manzano M; Ionescu REUser-friendly devices for detecting low gliadin content in commercial foods are of extreme importance for people with gluten diseases. With this concern, the present work proposes a rapid and sensitive optical nanostructured microarrays platform for the detection of gliadin using specific anti-gliadin IgG antibodies immobilized on annealed gold nanostructures (AuNPs) obtained after the high annealing process (550◦C) of gold thin films evaporated on commercial glass coverslips. Localized Surface Plasmon Resonance (LSPR) immunosensing of gliadin in the range of 0.1 ppm to 1000 ppm is successfully achieved. In addition, the biofunctionalization protocol was used for gluten screening in five food complex products.
- ItemQuartz crystal microbalance genosensing of brettanomyces bruxellensis yeast in wine using a rapid and efficient drop and collect protocol(MDPI (Basel, Switzerland), 2021-05-18) Poggesi S; Zhou L; Bariani GC; Mittapalli R; Manzano M; Ionescu RE; Guo P; Portalone G; Pirri FA miniaturized quartz crystal microbalance (QCM) genosensor is proposed for sensitive and real-time detection of short ssDNA sequences (53 bp) or DNA extracted from Brettanomyces bruxellensis (Brett) yeast cells. The presence of Brett yeast causes a depreciation of the quality of aged fine wines, producing molecules of unpleasant odors and biogenic amines that are harmful to human health. More specifically, standard quartz crystal (S-QCM) and homemade 4 nm gold transmission electron microscopy (TEM)-grid patterned quartz (multi-TEM QCM) are herein proposed for biofunctionalization steps with different ssDNA sequences. By employing a rapid and efficient drop and collect protocol, the specific detection of 1 pg/µL ssDNA Brett of a short sequence and 100 ng/µL DNA of B. bruxellensis extracted from a wine sample (VR2008) is reported.
- ItemRobust SERS Platforms Based on Annealed Gold Nanostructures Formed on Ultrafine Glass Substrates for Various (Bio)Applications(MDPI (Basel, Switzerland), 2019-06) Zhou L; Poggesi S; Casari Bariani G; Mittapalli R; Adam P-M; Manzano M; Ionescu REIn this study, stable gold nanoparticles (AuNPs) are fabricated for the first time on commercial ultrafine glass coverslips coated with gold thin layers (2 nm, 4 nm, 6 nm, and 8 nm) at 25 °C and annealed at high temperatures (350 °C, 450 °C, and 550 °C) on a hot plate for different periods of time. Such gold nanostructured coverslips were systematically tested via surface enhanced Raman spectroscopy (SERS) to identify their spectral performances in the presence of different concentrations of a model molecule, namely 1,2-bis-(4-pyridyl)-ethene (BPE). By using these SERS platforms, it is possible to detect BPE traces (10-12 M) in aqueous solutions in 120 s. The stability of SERS spectra over five weeks of thiol-DNA probe (2 µL) deposited on gold nano-structured coverslip is also reported.