VERONICA SBERVEGLIERI - personale UniMoRe

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VERONICA SBERVEGLIERI

DIPENDENTE ALTRO ENTE DI RICERCA
Dipartimento di Scienze della Vita sede ex-Agraria

Pubblicazioni

2023 - Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons [Articolo su rivista]
Wätjen, A. P.; De Vero, L.; Carmona, E. N.; Sberveglieri, V.; Huang, W.; Turner, M. S.; Bang-Berthelsen, C. H.
abstract

Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived Leuconostoc strains, covering four species, in their potential as a lyophilized starter culture for flavor production in fermented soy-based cheese alternatives. We show that the process of lyophilization of Leuconostoc can be feasible using a soy-based lyoprotectant, with survivability up to 63% during long term storage. Furthermore, the storage in this media improves the subse-quent growth in a soy-based substrate in a strain specific manner. The utilization of individual raffinose family oligosaccharides was strain dependent, with Leuconostoc pseudomesenteroides NFICC99 being the best consumer. Furthermore, we show that all investigated strains were able to produce a range of volatile flavor compounds found in dairy cheese products, as well as remove certain dairy off-flavors from the soy-based substrate like hexanal and 2-pentylfuran. Also here, NFICC99 was strain producing most cheese-related volatile flavor com-pounds, followed by Leuconostoc mesenteroides NFICC319. These findings provide initial insights into the development of Leuconostoc as a potential starter culture for plant-based dairy alternatives, as well as a promising approach for generation of stable, lyophilized cultures.

2020 - Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification [Articolo su rivista]
Ongo, Emelda A.; Montevecchi, Giuseppe; Antonelli, Andrea; Sberveglieri, Veronica; Sevilla III, Fortunato
abstract

Volatile metabolites of Philippine Arabica and Robusta coffee beans in the both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatography-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified. The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed with Robusta coffee and geographical origin slightly altered the fingerprint profile of coffee samples. Chemometric analysis such as principal component analysis (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although, Arabica coffee samples from different geographical origins were clustered separately from each other, the proximity of clusters between Arabica coffee samples which can be classified into one large group, indicated their close similarity of headspace metabolites. PCA also identified several key volatile metabolites for the distinction of this group from Robusta coffees which is attributed to the higher amount of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole, and maltol, and lower concentration of 4-ethylguaiacol and phenol in all Arabica samples. These discriminating metabolites could be useful quality markers to differentiate Arabica with Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region specific.

2019 - Metabolomics Fingerprint of Philippine Coffee by SPME-GCMS for Geographical and Varietal Classification [Relazione in Atti di Convegno]
Ongo, Emelda; Sberveglieri, Veronica; Montevecchi, Giuseppe; Sevilla III, Fortunato
abstract

Headspace metabolites of Philippine Arabica and Robusta coffees grown from different geographical origins were identified using solid-phase microextraction gas chromatography mass spectrometry (SPME-GCMS). A great number of metabolites with a wide variety of functional groups were extracted from two different coffee varieties. About forty prominent metabolites were identified in reference to the NIST spectral database (MS library) and twenty seven of which were confirmed using reference standards. The metabolomics fingerprint of Arabica coffee considerably differs with Robusta coffee and geographical origin slightly alters the fingerprint profile of coffee samples. Chemometric analysis such as principal component analysis (PCA) displays a good classification between Arabica and Robusta coffee samples. Although, Arabica coffee samples from different geographical origins were clustered separately from each other, the proximity of clusters between Arabica coffee samples which can be classified into one large group, indicated their close similarity of headspace metabolites. PCA also identified several key metabolites for the distinction of this group from Robusta coffees which is attributed to the higher amount of maltol, acetic acid, 2-furancarboxaldehyde, 1-H-pyrrole-2-carboxaldehyde and lower concentration of phenol and 4-ethyl-2-methoxyphenol in all Arabica samples. These discriminating compounds could be useful quality markers to differentiate Arabica with Robusta coffee. Results revealed that the headspace metabolites in coffee provides significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region specific.

2018 - A method of coffee quality analysis by extracting volatile compounds in coffee [Brevetto]
Ongo, Emelda; Sevilla III, Fortunato; Antonelli, Andrea; Montevecchi, Giuseppe; Sberveglieri, Veronica
abstract

2017 - Detection of food and skin pathogen microbiota by means of an electronic nose based on metal oxide chemiresistors [Articolo su rivista]
Nunez Carmona, Estefania; Sberveglieri, Veronica; Ponzoni, Andrea; Galstyan, Vardan; Zappa, Dario; Pulvirenti, Andrea; Comini, Elisabetta
abstract

This work illustrates the potentiality of a mixed array merging the Nanowire and thin film metal oxide technologies to develop an electronic nose as a tool to monitor the human skin and food pathogen microbiota. Nanowire and thin film sensors have been fabricated, characterized and then integrated together to develop a hybrid device that can enhance the sensing performance. Different blends of microorganisms grown in artificial sweat have been tested. Classical techniques, like GC–MS (Gas Chromatography–Mass Spectrometry) with SPME (Solid Phase Micro Extraction) have been employed in parallel, in order to have a multidisciplinary approach and a consistent data set. The obtained results show the potentiality of the proposed electronic nose to discriminate between the different blends of microorganisms and to follow up microbiota growth inside the blends.

2017 - Grated parmigiano reggiano cheese: Authenticity determination and characterization by a novel nanowire device (S3) and GC-MS [Capitolo/Saggio]
Sberveglieri, Veronica; BHANDARI MANOHAR, Prasar; Pulvirenti, Andrea; Carmona, Estefania NÃºÃ±ez
abstract

Parmigiano Reggiano (PR) cheese is produced from the bovine milk in a limited geographic area in northern Italy. It is one of the oldest traditional cheeses manufactured in Europe (XII century) and is still one of the most esteemed Protected Designation of Origin (PDO) cheeses of Italy. The Parmigiano Reggiano Cheese Consortium (CFPR) is the institutional system that covers all the cheese dairy factories and controls the cheese production in terms of cow feeding, cheese manufacture and ripening processes. The aim of this study was to establish a new, rapid, portable, easy-to-use, economic and non-destructive fouling based on nanowire technology device (S3) to control the presence of false grated PR. All the analyzed samples were collected from the Consortium that picked the samples produced in different European countries (three samples from Germany, one from Ireland, one from Latvia and one from Lithuania). The achieved samples were analyzed with the cooperation of multidisciplinary technologies like Colorimeter, pH Meter, GC-MS with SPME and the new nanowire gas sensor device (S3). The applied techniques were able to create a specific database for the S3 device, capable to give results in a few minutes. The use of a Small Sensor System (S3) device to determine the specific volatile organic compounds (VOCs) of the grated PR is a promising approach offering, at the same time, a simpler, faster and easier to handle (no specialized technicians are required) solution with respect to the analytical techniques (GC-MS, HPLC). However, from the commercial point-of-view, low cost and reduced power consumption are the fundamental features that should entail a sensor device. In this study, S3 device was applied and found to be efficient in the discrimination of the different grated PR cheese samples. In particular, the discrimination was checked quali-quantitatively thanks to the analysis performed with the GC-MS-SPME technique. In fact, the achieved results demonstrated the quali-quantitative differences of the VOCs emitted by the samples. S3 device is a promising tool for the quality discrimination of the PR cheese and other foodstuffs. In our future works, specific database of the grated PR will be amplified for the direct use of S3 in the cheese-chain productions.

2016 - Nanowire device (S3) to characterize the genuine aroma of Parmigiano Reggiano cheese [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Carmona, Estefania Nunez; Pulvirenti, Andrea
abstract

Parmigiano Reggiano (PR) is a much-appreciated cheese all over the world although it is produced in a little region in the northeast part of Italy from raw bovine milk.

2016 - Small Sensor Sistem S3 device to control the microbial contamination in water [Relazione in Atti di Convegno]
Carmona, Estefania Nunez; Sberveglieri, Veronica; Ponzoni, Andrea; Zappa, Dario; Pulvirenti, Andrea
abstract

The control and sanitation of water it's a worldwide concerning problem. In particular is in developing countries where the need is more evident due to the lack of sources and appropriate structures to cope with the outbreaks of waterborne diseases. In most of cases, the cause of these significant epidemiological events have microbial origin. Despite of it the situation of water supplies and sanitation has improve all over the world in the last decades. Nanowire technology has already shown their ability to perform very effective and fast monitoring microbiological spoilage and quality control. The aim of this study was test the ability of a novel S3 (Small Sensor System) nanowire device for the detection of complex mixtures of bacteria in potable water in order to approach a real condition in cooperation with GC-MS- SPME technique. The achieved results strongly suggest the application of S3 device as a very easy to use, fast and accurate tool in water quality control.

2015 - Detection of chlorinated compounds in ground water by a novel electronic nose [Relazione in Atti di Convegno]
Zambotti, Giulia; Falasconi, Matteo; Ponzoni, Andrea; Zappa, Dario; Sberveglieri, Veronica
abstract

n this work we present the use of the electronic nose EOS 835 (EN) for the screening of chlorinated substances into groundwater. Pollution of the groundwater to be analysed (Rho, Milan) reaches levels of contamination up to 0.1 g/l. The EOS835 is a tool equipped with a chamber with 6 different MOX sensors. It provided excellent results in terms of scree

2015 - Detection of microorganism in water and different food matrix by electronic nose [Capitolo/Saggio]
Sberveglieri, V.; Carmona, E. N.; Pulvirenti, A.
abstract

Nowadays in alimentary industry exist very restrictive quality controls to assure the security of the products and the consumer health. It is assumed that features like the product technology and microbiological quality has been tested when a product arrives on the market. One of the most critical points in food industry today is to avoid microbiological contamination of the products during the different step of the food chain production. The importance of prevention of this episodes relapse not only in the safety of the consumer but also in the prevention of huge economic losses for the industry. On the other hand the presence of microorganisms in food industry is totally required since some kind of them are one of the most important food matrix processors. The current microbiological quality test or those carried out to select the most adequate strains for a determinate target, requires a substantial amount of money, specialized skills and time to reveal the results. The aim of this study was to survey the microbial development trough the Electronic Nose (EN) to be applied in food quality control laboratories. The novel EN used in this study is equipped with an array of chemical gas sensor composed by 6 MOS (Metal oxide sensor) two of this constructed using nanowire technology. This combination of sensors array allow enhancing the threshold of the instrument detecting compounds in low concentration. It also provides information of the presence of a determinate microorganisms and their development in a food matrix reducing drastically the required time for the classical microbiological analysis.

2015 - Geographic origin differentiation of Philippine civet coffee using an Electronic nose [Articolo su rivista]
Ongo, Emelda; Falasconi, Matteo; Sevilla III, Fortunato; Montevecchi, Giuseppe; Sberveglieri, Veronica; Concina, Isabella; Sberveglieri, Giorgio
abstract

An increasing interest in geographical indication of origin has emerged to achieve legal protection of specialty coffee in international market. Civet coffee which is considered as the most expensive and best specialty coffee in the world, is one of the important indigenous export products of the Philippines. Thus, geographical origin differentiation of Philippine civet coffee and their control coffee beans (not eaten by civet) using electronic nose (E-nose) was performed. The E-nose instrument was based on six semiconductor metal oxide (SMO) sensor array. Results showed that the sensors exhibited different responses towards civet coffees and non-civet (control) coffees of different provenance. Principal component analysis (PCA) and Heirarchical cluster analysis (HCA) demonstrated a clearly separated civet coffees from their control beans. The cluster separation among civet coffee samples indicated that geographic origins dictate the aroma and flavor variations in coffee. This remarkable performance of E-nose provides proof that it is an excellent tool for authentication of the provenance of civet coffee and non-civet coffee samples.

2015 - Nanowire sensor array for the rapid quality control on grated Parmigiano Reggiano [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Carmona, E. Nunez; Pulvirenti, Andrea
abstract

Parmigiano Reggiano (PR) is a much-appreciated cheese all over the world although it is produced in a little region in the northeast part of Italy. The production and elaboration of this kind of cheese is based in a very restrictive normative that is regulated by the “Consorzio del Parmigiano Reggiano”. It is stablish as the 18% as the maximum limit of crust allowed inside the packs of grated PR.

2015 - Nanowire technology to Asses the bacterial presence in water and other food stuff [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Estefania Nunez, Carmona; Pulvirenti, Andrea
abstract

It has been broadly documented the presence of bacteria, yeast and mold in food processing like fermentations, ripening and also spoiling. The early detection of the contamination is critical to preserve the consumer’s health and to avoid economic losses for the industry. The aim of this work was the establish a new fouling based on the cooperation between the use of a novel EN and classical techniques, like GC-MS coupled with classical microbiology, for the detection of bacterial presence in water and other foodstuff.

2015 - Rapid diagnosis of Enterobacteriaceae in vegetable soups by a metal oxide sensor based electronic nose [Articolo su rivista]
Gobbi, Emanuela; Falasconi, Matteo; Zambotti, Giulia; Sberveglieri, Veronica; Pulvirenti, Andrea; Sberveglieri, Giorgio
abstract

A rapid protocol for the early diagnosis of microbial contamination of commercial food products by Electronic Nose is presented. Mixed vegetable soup samples are artificially contaminated by Enterobacter hormaechei and Escherichia coli and a large dataset of 584 samples, over two experimental campaigns, was analyzed by the electronic nose EOS507C based on a four metal oxide sensors array. Diagnosis of the contamination is obtained after 21 h and 18 h from the inoculation of E. hormaechei and E. coli respectively.

2015 - Skin Microbiota Monitoring by Nanowire MOS Sensors [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Carmona, Estefania Núñez; Ponzoni, Andrea; Comini, Elisabetta; Galstyan, Vardan; Zappa, Dario; Pulvirenti, Andrea
abstract

In this work is illustrated the potentiality use of a Nanowire (Nw) MOS sensor array to be use as tool to monitor the human skin microbiota in order to identify quantitative and qualitative changes. Tree different blends of microorganisms grown in artificial sweat have been tested. Classical techniques, like GC-MS with SPME, have been performed as well, in order to have a multidisciplinary approach and consistent data set. The obtained results show the ability of the NW technology to discriminate between the different blends of microorganisms and to follow up the development of the growth inside the blends during the analysis. The previous results have been confirmed by GC-MS with SPME.

2014 - A Novel Electronic Nose as Adaptable Device to Judge Microbiological Quality and Safety in Foodstuff [Articolo su rivista]
Sberveglieri, Veronica; Nunez Carmona, Estefania; Elisabetta, Comini; Andrea, Ponzoni; Dario, Zappa; Pirrotta, Onofrio; Pulvirenti, Andrea
abstract

This paper presents different applications, in various foodstuffs, by a novel electronic nose (EN) based on a mixed metal oxide sensors array composed of thin films as well as nanowires. The electronic nose used for this work has been done, starting from the commercial model EOS835 produced by SACMI Scarl. The SENSOR Lab (CNR-INO, Brescia) has produced both typologies of sensors, classical MOX and the new technologies with nanowire. The aim of this work was to test and to illustrate the broad spectrum of potential uses of the EN technique in food quality control and microbial contamination diagnosis. The EN technique was coupled with classical microbiological and chemical techniques, like gas chromatography with mass spectroscopy (GC-MS) with SPME technique. Three different scenarios are presented: (a) detection of indigenous mould in green coffee beans, (b) selection of microbiological spoilage of Lactic Acid Bacteria (LAB), and (c) monitoring of potable water. In each case, the novel EN was able to identify the spoiled product by means of the alterations in the pattern of volatile organic compounds (VOCs), reconstructed by principal component analysis (PCA) of the sensor responses. The achieved results strongly encourage the use of EN in industrial laboratories. Finally, recent trends and future directions are illustrated.

2014 - Application of Chemical Gas Sensors and Data Analysis to Food Analysis [Relazione in Atti di Convegno]
Falasconi, M.; Concina, I.; Sberveglieri, Veronica; Zambotti, G.; Gobbi, E.
abstract

Electronic Noses (ENs) have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial spoilage diagnosis. In this contribution EN technology for food analysis applications, with particular emphasis on microbial spoilage screening of various food products, is reviewed. Paradigmatic and exemplar case studies are herein presented and discussed in an industrial application perspective. The lecture highlights some of the major limitations of currently available chemical sensor-based ENs and solutions proposed thereof, including hardware and software (data processing and analysis).

2014 - Array of Metal Oxide Nanostructures for Nerve Agent Detection and Food Quality [Relazione in Atti di Convegno]
Comini, E.; Zappa, D.; Cerqui, C.; Ponzoni, A.; Sberveglieri, Veronica; Sberveglieri, G.
abstract

Increasing concern on health threat due to pollution or terrorist attacks stimulated the research on gas sensing for real-time monitoring of all aspects of indoor and outdoor environments. Industrial requirements for a sensor include high sensitivity and selectivity together with good stability, as well as low fabrication costs. Conductometric gas sensors based on metal oxide semiconductors are, among all possible technological approaches, the most promising for the development of low cost and reliable sensors

2014 - Candida Milleri Detected by Electronic Nose in Tomato Sauce [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Matteo, Falasconi; Emanuela, Gobbi; E., Núñez Carmona; Giulia, Zambotti; Pulvirenti, Andrea
abstract

The tomato sauce is a product of great importance for its massive production in Italy. Microbial contamination is a constant concern for the industries, causing severe economic losses, posing risks to consumers’ health and contributing to an enormous wasting of food. This work shows how the use of the Electronic Nose (EN) EOS 507C can be effective compare to the current procedures in the food production. EN composed of an array of thin film sensors, 6 Metal Oxide (MOX). All the samples were analyzed in parallel with classical chemical technique, like GC-MS with SPME.

2014 - Classification of Different Roasting Processes by MOX Nanowire [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Nunez Carmona, Estefania; Zappa, D.; Comini, E.; Pulvirenti, Andrea
abstract

In the industry of coffee, to obtain a cup of coffee with a balanced aroma, every step in the coffee production chain is crucial one of the most important steps is the roasting process. The roasted coffee is one of the most difficult food matrixes for the complexity of the aroma (VOCs). The aim of this study was to monitor different roasting processes using a novel electronic nose, equipped with an array of MOX gas sensors based on thin films as well as nanowires, in parallel with classical colorimetric techniques to define the homogeneity of the final coffee samples.

2014 - Dalla valutazione qualitativa ai modelli di previsione dei rischi ignoti [Capitolo/Saggio]
Sberveglieri, Veronica; Pulvirenti, Andrea; Giudici, Paolo
abstract

Dalla valutazione qualitativa ai modelli di previsione dei rischi ignoti. L'analisi del rischio come tecnica di valutazione, gestione e comunicazione del rischio era già conosciuta dai primi anni '70, ma solo recentemente ha ricevuto un'attenzione particolare come applicazione specifica nel campo della microbiologia degli alimenti e più in generale, della sicurezza alimentare.

2014 - Detection of microbial contamination in potable water by Nanowire technology [Relazione in Atti di Convegno]
Nunez Carmona, Estefania; Sberveglieri, Veronica; A., Ponzoni; D., Zappa; Pulvirenti, Andrea
abstract

It is well known that the lack of control and sanitation of water in developing countries has cause very significant epidemiological events. In the last decades the situation of water supplies and sanitation has improve all over the world. Despite of it, in the European Union there are a considerable number of confirmed cases of water-borne infections even though the restrictive law. Electronic Noses (ENs) has shown to be a very effective and fast tool for monitoring microbiological spoilage and quality control. The aim of this study was test the ability of a novel EN for the detection of bacterial presence in potable water in cooperation with analytical (pH) and optical (photometer) techniques. The achieved results notably advocate the use of EN in industry laboratories as a very important tool in water quality control.

2014 - Electronic Nose and Its Application to Microbiological Food Spoilage ScreeningSensing Technology: Current Status and Future Trends II [Capitolo/Saggio]
M., Falasconi; E., Comini; I., Concina; Sberveglieri, Veronica; E., Gobbi
abstract

Electronic Nose (EN) is a machine designed for detecting and discriminating complex odours using an array of broadly specific chemical sensors by mimicking the working mechanism and the main building blocks of biological olfaction. ENs are valuable candidates to be applied in various areas of food quality control, including microbial contamination diagnosis. In this chapter the EN technology is presented and its exploitation for microbiological screening of food products is reviewed. Two paradigmatic examples are presented. Both advantages and drawbacks of sensor technology in food quality control are discussed. Despite of many successful results, the high intrinsic variability of food samples together with persisting limits of the sensor technology still impair ENs trustful applications at the industrial scale thus further research efforts and technology improvements are required.

2014 - Electronic Nose for the Detection of Microbial Spoilage in Various Packed Foods [Relazione in Atti di Convegno]
Gobbi, E.; Zambotti, G.; Sberveglieri, Veronica; Falasconi, M.
abstract

The ability of EOS507C to early detect microbial spoilage of commercial tomato paste and vegetable soup was analyzed. The food products were artificially contaminated with different concentrations of yeasts and bacteria. As shown by PCA, electronic nose was able to discriminate the inoculated samples from the not-contaminated ones within 28 hours from inoculation allowing a sensible reduction in time usually requested by other conventional microbiological methods. GC-MS spectra were produced and the difference in th

2014 - Electronic nose and gas chromatography-mass spectrometry for the Philippine civet coffee discrimination [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Ongo, Emelda; Falasconi, Matteo; Concina, Isabella; Pulvirenti, Andrea; Sevilla III, Fortunato
abstract

Civet coffee is recognized as the world's most expensive "gourmet" coffee due to its unique taste and aroma. In this work a concrete and promising approach to the headspace profile aroma attributes of Philippine civet coffee using electronic nose (EN) and gas chromatography-mass spectrometry (GC-MS) with SPME techniques was investigated. Chemometric pattern technique was applied to improve the discrimination of civet coffee against its control coffee beans (not eaten by civet animal). EN analysis has shown that aroma characteristic is one of the most important quality indicators of civet coffee. The result was supported by classical chemical techniques like GC-MS analysis with SPME. The chromatographic fingerprints indicated that civet coffees varied with their control beans in terms of composition and concentration of individual volatile constituents (qualitative and quantitative differences). Chemometric discrimination of EN and GC-MS data demonstrated a clearly separated civet from their control coffees, indicating that cultivar and geographic origins decree the aroma and volatile variations in coffee.

2014 - Fast Identification of Different Kind of Green Coffee by Electronic Nose [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Carmona, E. Nunez; Falasconi, M.; Concina, I.; Pulvirenti, Andrea
abstract

The present contribution is focused on the application of the Electronic Nose to the fast detection of fungi in green coffee. The Electronic nose applied in this study is based on array of 6 metal oxide gas sensors with 4 obtained by the film technology and 2 by nanowire technology. The detection of mold in green coffee was achieved by the EN thanks to the cooperation use of different chemical and microbiological (fenotipic) techniques aimed to detect metabolities.

2014 - Fast Identification of Microbiological Contamination in Vegetable Soup by Electronic Nose [Relazione in Atti di Convegno]
Zambotti, G.; Sberveglieri, Veronica; Gobbi, E.; Falasconi, M.; Nunez Carmona, Estefania; Pulvirenti, Andrea
abstract

Microbial contamination, either before or during food production phases, is one of the major concerns of food manufacturers. In this work we present the EOS507C Electronic Nose (EN) for early screening of Enterobacter hormaechei type strain (ATCC 49162) contamination in vegetable soup. The EOS507C, based on an array of metal oxide semiconductor (MOX) sensors, is a rather innovative system equipped with dynamic headspace autosampler and new functionalities such as real-time sample humidity compensation, sensor response linearization and automated periodic calibration. The EOS507C has provided excellent results in terms of screening capabilities: E.hormaechei contamination was detected in 24 hours.

2014 - MOX-NW Electronic Nose for detection of food microbial contamination [Relazione in Atti di Convegno]
Sberveglieri, G.; Zambotti, G.; Falasconi, M.; Gobbi, E.; Sberveglieri, Veronica
abstract

as chemical sensors were identified in the past few years as valuable candidate for food safety controls, eg early diagnosis of microbial contamination. Microbial management is a crucial task in food processing industry all along the entire food production chain; residual contamination may lead to loss of quality and, if the microorganisms are pathogens, can bring about severe risks for consumers' health. For this reason an accurate and fast control of production using, possibly, at-line sensor systems is highly demanded.

2014 - Nanowire Technology for the Detection of Microorganisms in Potable Water [Relazione in Atti di Convegno]
Nunez Carmona, Estefania; Sberveglieri, Veronica; Comini, Elisabetta; Zappa, Dario; Pulvirenti, Andrea
abstract

The lack of surveillance of the water supplies carry out a lot of epidemic issues supplies in developing countries ending in loss of human lives every year, being children the most affected age range. The aim of this study was surveying the microbial quality of water through the Electronic Nose (EN). The novel EN used in this study is equipped with an array of chemical gas sensor composed by 6 MOS (Metal oxide sensor), two of them fabricated using nanowire technology. This sensors array allows enhancing the threshold of the instrument in the detection of compounds in low concentration.

2014 - What happens at the aroma of coffee beans after roasting? [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Pulvirenti, Andrea; E., Comini; Nunez Carmona, Estefania
abstract

The coffee aroma is one of the most important quality evaluation criteria employed for coffee commercialization and consumption. The purpose of this study was following the roasting process VOCs creations with the novel Electronic Nose equipped whit 2 of 6 MOX nanowire sensors. The nanowires exhibit exceptional crystalline quality and a very high length-to-width ratio, resulting in enhanced sensing capability as well as long-term material stability for prolonged operation. Four different methods of roasting, made by ROSTAMATIC (Table 1) machine, were applied to gain a clearer picture of the differences in roasted coffee aromas by means of a volatile compound analysis. Different methods applied on four different origins of green coffee (India, Indonesia, Honduras, Santos and Nicaragua). The commercial coffees products are made from a blending from minimum five different kinds of coffee and the consumers have developed an addiction/expectation to a specific flavor and taste. Different methods of roasting process will provide the coffee different aroma that will add flexibility to those one that already posses the matrix due to different origins. This work tests and illustrates the broad spectrum of potential uses of the EN technique in food quality control.

2014 - What happens at the aroma of coffee beans after roasting? MOX nanowire technology by Novel Electronic Nose to discover the finger print [Articolo su rivista]
Sberveglieri, V.; Pulvirenti, A.; Comini, E.; Carmona, E. N.
abstract

2013 - Detection of microorganisms in water and different food matrix by Electronic Nose [Relazione in Atti di Convegno]
Carmona, Estefania Nunez; Sberveglieri, Veronica; Pulvirenti, Andrea
abstract

In the food matrix are involved very elemental products like water to other more complex like, for example, processed and non processed, vegetables and dairy products. All these matrix pass very restrictive controls and a intensive monitoring during the processing time to evaluate their safety and quality. The early detection of the contamination is critical to preserve the consumer's health and to avoid economic losses for the industry. On the other hand, microorganisms are part of a wide range and significant managing process, like fermentations used since ancient times and applied to many different matrix. One of this group of microorganism are Lactic Acid Bacteria (LAB) that play a different role, fermentative or contaminant, depending on the matrix where are founded. Electronic Noses (ENs) has shown to be a very effective and fast tool for monitoring microbiological spoilage and food quality control. The ability of this instrument can also be used for the selection of the most appropriate species or strains for a determinate purpose. The aim of this study was essay the ability of a novel EN for the detection of bacterial presence in water and other foodstuff in cooperation with classical microbiological and chemical techniques like Gas Chromatography Mass Spectrometry with SPME (GC-MS-SPME). The achieved results notably advocate the use of EN in industry laboratories like a very important tool in quality control

2013 - Electronic nose for the early detection of different types of indigenous mold contamination in green coffee [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Comini, Elisabetta; Zappa, Dario; Pulvirenti, Andrea; Carmona, Estefania Nunez
abstract

In the last few years Electronic Noses (ENs) have been revealed to be a very effective and fast tool for monitoring the microbiological spoilage and food quality control. European regulations report the maximum concentration of mycotoxins permitted in green coffee beans. The aim of this study was to test the ability of a novel EN, equipped with an array of MOX gas sensors based on thin films as well as nanowires, to early detect mold contaminations from Aspergillus spp., in cooperation with classical microbiological and chemical techniques like Gas Chromatography coupled with Mass Spectroscopy with SPME technique. In general the selection of the green coffee is controlled by visual inspection of shape, color and size. However, this process in often not enough to prevent the entrance in the food chains of contaminated products. We have demonstrated that the novel EN is able to early detect the qualitative and quantitative differences between contaminate and uncontaminated samples. Achieved results vividly recommend the use of our EN as a quality control tool in coffee producer industry

2012 - Chemometric discrimination of Philippine Civet Coffee using Electronic Nose and Gas Chromatography Mass Spectrometry [Poster]
Ongo, Emelda; Falasconi, Matteo; Sberveglieri, Giorgio; Antonelli, Andrea; Montevecchi, Giuseppe; Sberveglieri, Veronica; Concina, Isabella; Sevilla III, Fortunato
abstract

This study presents a practical and promising approach to profile the headspace aroma attributes of Philippine civet coffee using electronic nose (E-nose) and gas chromatography mass spectrometry (GCMS). Chemometric pattern method was applied to enhance the discrimination of civet coffee against its control coffee beans (not eaten by civet animal). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of civet coffee. The result was supported by GCMS analysis. The chromatographic fingerprints indicated that civet coffee differed with their control beans in terms of composition and concentration of individual volatile constituents. Chemometric discrimination of E-nose and GCMS data demonstrated a clearly separated civet from their control coffees indicating that cultivar and geographic origins dictate the aroma and volatiles variations in coffee.

2012 - Different applications of the electronic nose in coffee and other foodstuff [Abstract in Atti di Convegno]
Sberveglieri, Veronica
abstract

This PhD thesis concerned the development of a model of analysis fast and economic applicable to different types of food. In particular the study was focused on two projects related to coffee. The first has concerned the identification of the geographical origin before and after the roasting process with the joint use of various techniques including the electronic nose (EN EOS 835) and the gas chromatograph coupled with mass spectrometer. In this way the composition of the volatile fraction (consisting of hundreds of volatile substances) was determined by different conditions. The second project was aimed to test the ability of electronic nose (EN EOS 835) in the early detection of fungal contamination in the early stages of the food chain of green coffee.

2012 - Discrimination between different type of coffee according to their country of origin [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Isabella, Concina; Matteo, Falasconi; Pulvirenti, Andrea; Fava, Patrizia
abstract

Geographical origin traceability of food is a relevant issue for both producers’ business protection and customers’ rights safeguard. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles. Differentiation of coffee on the basis of geographical origin still a challenging issue, tough possible by means of chemical techniques. Nonetheless, producer companies need cheaper and simpler tools, able to give a yes/no response in a short time and possibly in a non destructive way. Since the final global volatile composition is also determined by the cultivation climatic conditions, it is in principle possible to distinguish geographical proveniences by exploiting the differences in chemical volatile profile. The present investigation is direct toward the characterization by EN of green and roasted coffees samples according with their geographical origin. The analyzes have been carried out in parallel with chemical classical techniques like GC-MS with SPME. The GC-MS analyses were in good agree with EN results, without sample treatment performed before the analysis.

2012 - Electronic Nose for Microbiological Quality Control of Food Products [Articolo su rivista]
M., Falasconi; I., Concina; E., Gobbi; Sberveglieri, Veronica; Pulvirenti, Andrea; G., Sberveglieri
abstract

Electronic noses (ENs) have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial contamination diagnosis. In this paper, the EN technology for microbiological screening of food products is reviewed. Four paradigmatic and diverse case studies are presented: (a) Alicyclobacillus spp. spoilage of fruit juices, (b) early detection of microbial contamination in processed tomatoes, (c) screening of fungal and fumonisin contamination of maize grains, and (d) fungal contamination on green coffee beans. Despite many successful results, the high intrinsic variability of food samples together with persisting limits of the sensor technology still impairs ENs trustful applications at the industrial scale. Both advantages and drawbacks of sensor technology in food quality control are discussed. Finally, recent trends and future directions are illustrated.

2012 - Electronic nose as flexible tools to assess food quality and safety: should we trust them? [Articolo su rivista]
I., Concina; M., Falasconi; Sberveglieri, Veronica
abstract

This paper presents three different applications of an Electronic Nose (EN) based on a metal oxide sensor array, in order to illustrate the broad spectrum of potential uses of the technique in food quality control. The following scenarios are considered: a) the screening of a typical error that may occur during the processing of tomato pulp which leads to sensory damage of the product, b) the detection of microbial contamination by Alicyclobacillus spp. affecting soft drinks and c) the proof of evidence of extra virgin olive oil fraudulent adulteration with hazelnut oil. In each case, the EN was able to identify the spoiled product by means of the alterations in the pattern of volatile compounds, reconstructed by principal component analysis of the sensor responses.

2012 - Metal oxide nanoscience and nanotechnology for chemical sensors [Articolo su rivista]
E., Comini; C., Baratto; I., Concina; G., Faglia; M., Falasconi; M., Ferroni; V., Galstyan; E., Gobbi; A., Ponzoni; A., Vomiero; D., Zappa; Sberveglieri, Veronica; G., Sberveglieri
abstract

Abstract This paper focuses on the capabilities and development prospects of nanostructured metal oxides (MOX) representing the most versatile and richest class of materials in terms of electronic structure and structural, chemical, and physical properties. MOX nano-materials with controlled composition, surface terminations, and crystalline structures to be used as chemical sensors as a new area in analytical chemistry and instrument engineering are discussed. Their principles of operation, and basic characteristics are outlined and main applications of MOX sensor technology are presented.

2012 - Metal oxide nanowire gas sensors: application of conductometric and surface ionization architectures [Relazione in Atti di Convegno]
A., Ponzoni; D., Zappa; E., Comini; Sberveglieri, Veronica; G., Faglia; G., Sberveglieri
abstract

The present work reports on conductometric gas sensors based on metal oxide nanostructures developed in our laboratory in Brescia (Italy) showing their potentialities in term of sensitivity, selectivity and stability toward different molecules, including odorous compounds such as ammonia and hydrogen sulfide. The capability of these devices to discriminate different odors is further reported integrating these devices into an electronic nose system, and applying it to food quality control, in particular, to identify coffee samples contaminated with mold. Finally, preliminary results obtained with surface ionization gas sensors are reported, discussing their working principle and differences with respect to conductometric gas sensors, suited to further address selectivity.

2012 - Nanostructured Metal Oxide Gas Sensors, a Survey of Applications Carried out at SENSOR Lab, Brescia (Italy) in the Security and Food Quality Fields [Articolo su rivista]
A., Ponzoni; E., Comini; I., Concina; M., Ferroni; M., Falasconi; E., Gobbi; Sberveglieri, Veronica; G., Sberveglieri
abstract

In this work we report on metal oxide (MOX) based gas sensors, presenting the work done at the SENSOR laboratory of the CNR-IDASC and University of Brescia, Italy since the 80s up to the latest results achieved in recent times. In particular we report the strategies followed at SENSOR during these 30 years to increase the performance of MOX sensors through the development of different preparation techniques, from Rheotaxial Growth Thermal Oxidation (RGTO) to nanowire technology to address sensitivity and stability, and the development of electronic nose systems and pattern recognition techniques to address selectivity. We will show the obtained achievement in the context of selected applications such as safety and security and food quality control.

2012 - New methods for the early detection of fungal contamination on green coffee beans by an Electronic Nose [Relazione in Atti di Convegno]
Sberveglieri, Veronica; Fava, Patrizia; Pulvirenti, Andrea; Concina, I.; Falasconi, M.
abstract

Electronic Noses (ENs) are attracting a relevant interest as valuable monitoring tool in several fields, between which the food industry, with special emphasis on microbial contamination detection on food products. Herein we present the ability of an Electronic Nose to early identify the fungi contamination in green coffee. The detection of mold in green coffee was achieved thanks to the cooperative use of different chemical and microbiological (fenotipic) techniques aimed to detect the secondary metabolites

2012 - Synthesis and integration of tin oxide nanowires into an electronic nose [Articolo su rivista]
G., Sberveglieri; I., Concina; E., Comini; M., Falasconi; M., Ferroni; Sberveglieri, Veronica
abstract

Single crystal nanostructures of semiconducting tin oxides have been fabricated and characterized as sensing materials for implementation in an electronic nose. The nanowires exhibit exceptional crystalline quality and a very high length-to-width ratio, resulting in enhanced sensing capability as well as long- term material stability for prolonged operation. A sensing device based on SnO2 nanowires has been fabricated and comparatively tested in an array of chemical sensor with conventional thin film sensing device. Preliminary measurements ethanol/water mixtures demonstrate that nanowire-based sensors can be favourably implemented in the electronic nose and that they perform comparably with the conventional thin film layers

2011 - DETERMINATION BY ELECTRONIC NOSE OF COFFEE FROM DIFFRENT GEOGRAPHICAL AREAS [Abstract in Atti di Convegno]
Sberveglieri, Veronica; Concina, I.; Falasconi, M.; Gobbi, E.; Pulvirenti, Andrea; Fava, Patrizia
abstract

DETERMINATION BY ELECTRONIC NOSE OF COFFEE FROM DIFFRENT GEOGRAPHICAL AREAS

2011 - DISCRIMINATION BETWEEN DIFFERENT TYPES OFCOFFEE ACCORDING TO THEIR COUNTRY OF ORIGINPresentazione oraleVERONICA SBERVEGLIERI [Abstract in Atti di Convegno]
Sberveglieri, Veronica; Isabella, Concina; Matteo, Falasconi; Pulvirenti, Andrea; Fava, Patrizia
abstract

DISCRIMINATION BETWEEN DIFFERENT TYPES OFCOFFEE ACCORDING TO THEIR COUNTRY OF ORIGIN

2011 - Early detection of fungal contamination on green coffee by a MOX sensors based Electronic Nose [Relazione in Atti di Convegno]
Sberveglieri, Veronica; I., Concina; M., Falasconi; E., Gobbi; Pulvirenti, Andrea; Fava, Patrizia
abstract

ISOEN 2011 - NYEarly detection of fungal contamination on green coffee by a MOX sensors based Electronic Nose

2011 - Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose. [Relazione in Atti di Convegno]
E., Ongo; F., Sevilla III; Antonelli, Andrea; G., Sberveglieri; Montevecchi, Giuseppe; Sberveglieri, Veronica; DE PAOLA, ELEONORA LAURA; I., Concina; M., Falasconi
abstract

Civet coffee is recognized as the most expensive and best coffee in the world due to its unique aroma and taste. It is made from coffee cherries, which have been passed through the digestive tract of the civet cat (Paradoxurus hermaphroditus). In the Philippines, civet coffee, also called as “coffee gold”, is an economically important indigenous export product. In order to safeguard its product integrity and uphold its strong market value, quality authentication is important. At present, there is no internationally accepted method of verifying whether a bean is an authentic civet coffee. This study intends to identify and establish the headspace qualitative profile of Philippine civet coffee using electronic nose (E-nose) and gas chromatography coupled with mass spectrometry (GC-MS). Results revealed that E-nose successfully discriminated civet coffees from their control beans. Principal component analysis (PCA) exhibited a clearly separated civet coffees from their control beans. The findings were supported by GC-MS analysis.The chromatographic fingerprints indicated that civet coffees differed with their control beans in terms of composition and concentration of individual volatile constituents. The study showed that aroma characteristic is one of the most important quality indicators of civet coffee. Accordingly, E-nose presented a practical and promising approach for quality authentication of civet coffee.

2011 - Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography‐Mass Spectrometry and Electronic Nose [Relazione in Atti di Convegno]
E., Ongo; F., Sevilla III; Antonelli, Andrea; G., Sberveglieri; Montevecchi, Giuseppe; Sberveglieri, Veronica; DE PAOLA, ELEONORA LAURA; I., Concina; M., Falasconi
abstract

Civet coffee, the most expensive and best coffee in the world, is an economically important export product of the Philippines. With a growing threat of food adulteration and counterfeiting, a need for quality authentication is essential to protect the integrity and strong market value of Philippine civet coffee. At present, there is no internationally accepted method of verifying whether a bean is an authentic civet coffee. This study presented a practical and promising approach to identify and establish the headspace qualitative profile of Philippine civet coffee using electronic nose (E‐nose) and gas chromatography‐mass spectrometry (GC‐MS). E‐nose analysis revealed that aroma characteristic is one of the most important quality indicators of civet coffee. The findings were supported by GC‐MS analysis. Principal component analysis (PCA) exhibited a clearly separated civet coffees from their control beans. The chromatographic fingerprints indicated that civet coffees differed with their control beans in terms of composition and concentration of individual volatile constituents.

2011 - Identification Of Geographical Origin Of Coffee Before And After Roasting By Electronic Noses [Relazione in Atti di Convegno]
Sberveglieri, Veronica; I., Concina; M., Falasconi; E., Ongo; Pulvirenti, Andrea; Fava, Patrizia
abstract

Identification Of Geographical Origin Of CoffeeBefore And After Roasting By Electronic Noses

2011 - Novel Approach for rapid detection and identification of different kind of coffee by electronic nose [Abstract in Atti di Convegno]
Sberveglieri, Veronica
abstract

The first two activities of the PhD thesis project are described. In firstly the study about the identification of geographical origin of coffee before and after roasting by Electronic Noses (ENs). The composition of global volatile (constituted by hundreds of volatiles) is determined by different conditions, ENs could be interesting candidates for distinguishing the provenience by exploiting differences in chemical volatile profile. Secondly the aim of this work was to verify the ability of the EN to early detection of fungal infection at early stages of food chain of green Arabica coffee.

2011 - SETTIN UP A NEW METHOD FOR RAPID IDENTIFICATION OF FUNGAL CONTAMINATION ON GREEN COFFEE BY MOX SENSORS BASED ELETRONIC NOSE [Abstract in Atti di Convegno]
Sberveglieri, Veronica; Concina, I.; Falasconi, M.; Gobbi, E.; Pulvirenti, Andrea; Fava, Patrizia
abstract

SETTIN UP A NEW METHOD FOR RAPID IDENTIFICATION OF FUNGAL CONTAMINATION ON GREEN COFFEE BY MOX SENSORS BASED ELETRONIC NOSE

2010 - Rapid Screening of Alicyclobacillus acidoterrestris Spoilage of Fruit Juices by Electronic Nose: A Confirmation Study [Articolo su rivista]
S., Cagnasso; M., Falasconi; M. P., Previdi; B., Franceschini; C., Cavalieri; Sberveglieri, Veronica; P., Rovere
abstract

Early screening of Alicyclobacillus spp. in fruit juices is a major applicative goal for the food industry, since juice contamination can lead to considerable loss of quality, and subsequently, to economic damages for juice producers. This paper presents an accurate study to assess and confirm the EOS507 electronic nose’s (EN) ability of diagnosing Alicyclobacillus acidoterrestris spoilage in artificially contaminated fruit juices. The authors experimental results have shown that the EOS507 can early identify, just after 24 hours from inoculation, contaminated orange and pear juices with an excellent classification rate close to 90% and with a detection threshold as low as 103 cfu/ml. In apple juice the detection threshold was about 105 cfu/ml, thus requiring longer incubation times (72 hours). PLS regression of EOS507 data can be also used to predict with fair accuracy the colony-forming units concentration of the bacteria. These results were supported by the GC/MS/MS measurements of specific chemical markers, such as guaiacol.

Università degli studi di Modena e Reggio Emilia

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