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39 results on '"Nzekoue, Franks Kamgang"'

7. Extracellular Vesicles in Environmental Toxicological Studies: Association between Urinary Concentrations of Phthalate Metabolites and Exosomal miRNA Expression Profiles

Author

Cocci, Paolo, primary, Bondi, Danilo, additional, Santangelo, Carmen, additional, Pietrangelo, Tiziana, additional, Verratti, Vittore, additional, Cichelli, Angelo, additional, Caprioli, Giovanni, additional, Nzekoue, Franks Kamgang, additional, Nguefang, Manuella Lesly Kouamo, additional, Sagratini, Gianni, additional, Mosconi, Gilberto, additional, and Palermo, Francesco Alessandro, additional

Published
2024
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18. Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad (Eruca sativa Mill.) Leaves

Author

Abouelenein, Doaa, primary, Angeloni, Simone, additional, Caprioli, Giovanni, additional, Genovese, Jessica, additional, Mustafa, Ahmed M., additional, Nzekoue, Franks Kamgang, additional, Petrelli, Riccardo, additional, Rocculi, Pietro, additional, Sagratini, Gianni, additional, Tappi, Silvia, additional, Torregiani, Elisabetta, additional, and Vittori, Sauro, additional

Published
2021
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19. The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves.

Author

Abouelenein, Doaa, Mustafa, Ahmed M., Nzekoue, Franks Kamgang, Caprioli, Giovanni, Angeloni, Simone, Tappi, Silvia, Castagnini, Juan Manuel, Dalla Rosa, Marco, and Vittori, Sauro

Subjects
WATER purification, NIACIN, VITAMIN B2, NICOTINAMIDE, VITAMINS, VITAMIN C, PHENOLS, PLANT polyphenols
Abstract

Plasma activated water (PAW) recently received much attention as an alternative food preservation method. However, its effects on food quality are still scarce. This study evaluates the effect of PAW processing time on bioactive compounds of rocket-salad leaves including: 18 phenolic compounds, vitamin C, riboflavin, nicotinic acid, and nicotinamide. Moreover, the impact of PAW on both antioxidant (DPPH) and peroxidase (POD) activities was also investigated. This was performed using HPLC-DAD, HPLC-MS/MS, and spectrophotometric analysis. All treatments induced non-significant increases in total phenolic contents. However, depending on processing time, significant increases or decreases of individual phenolic compounds were observed. PAW-10 and -20 increased the ascorbic acid content to 382.76 and 363.14 mg/100 g, respectively, compared to control (337.73 mg/100 g). Riboflavin and nicotinic acid contents were increased significantly in PAW-20 (0.53 and 1.26 mg/100), compared to control (0.32 and 0.61 mg/100 g, respectively). However, nicotinamide showed non-significant increase in all treatments. Antioxidant activity improved significantly only in PAW-20, while peroxidase activity was reduced up to 36% in the longest treatment. In conclusion, PAW treatment could be an effective technique for rocket decontamination since it positively influenced the quality of rocket, improving the retention of polyphenols and vitamins. [ABSTRACT FROM AUTHOR]

Published
2023
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21. Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Author

Angeloni, Simone, primary, Mustafa, Ahmed M., additional, Abouelenein, Doaa, additional, Alessandroni, Laura, additional, Acquaticci, Laura, additional, Nzekoue, Franks Kamgang, additional, Petrelli, Riccardo, additional, Sagratini, Gianni, additional, Vittori, Sauro, additional, Torregiani, Elisabetta, additional, and Caprioli, Giovanni, additional

Published
2021
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27. Spent coffee grounds: A potential commercial source of phytosterols

Author

Nzekoue, Franks kamgang, primary, Khamitova, Gulzhan, additional, Angeloni, Simone, additional, Sempere, Alba Nácher, additional, Tao, Jing, additional, Maggi, Filippo, additional, Xiao, Jianbo, additional, Sagratini, Gianni, additional, Vittori, Sauro, additional, and Caprioli, Giovanni, additional

Published
2020
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28. Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities

Author

Nzekoue, Franks Kamgang, primary, Angeloni, Simone, additional, Navarini, Luciano, additional, Angeloni, Cristina, additional, Freschi, Michela, additional, Hrelia, Silvana, additional, Vitali, Luca A., additional, Sagratini, Gianni, additional, Vittori, Sauro, additional, and Caprioli, Giovanni, additional

Published
2020
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31. Chemical composition of ten essential oils from calophyllum inophyllum linn and their toxicity against artemia salina

Author

Ojah, Emmanuel O., Moronkola, Dorcas O., Petrelli, Riccardo, Nzekoue, Franks Kamgang, Cappellacci, Loredana, Giordani, Cristiano, Jaspars, Marcel, Tabudravu, Jioji, Ojah, Emmanuel O., Moronkola, Dorcas O., Petrelli, Riccardo, Nzekoue, Franks Kamgang, Cappellacci, Loredana, Giordani, Cristiano, Jaspars, Marcel, and Tabudravu, Jioji

Abstract

Essential oils from ten different parts of Calophyllum inophyllum were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS) to study their chemical compositions. The yields were between 0.219 and 0.506 %. A total of 102 compounds were identified in the ten C. inophyllum essential oils, which are mostly monoterpenes, sesquiterpenes and their oxygenated derivatives. The numbers and percentages of identified compounds varied in the different parts of the plant: leaf (71, 54.94%), leaf stalk (22, 79.55%), flower (25, 51.24%), seed (25, 89.39%), seed-coat (69, 73.80%) fruit-pulp (15, 46.10%), stem wood (55, 59.40%), stem bark (9, 69.38%) root wood (51, 58.73%), and root bark (24, 74.66%). High content of cymene, terpinene, and limonene in the oils may be responsible for the vast ethno-medicinal applications of the plant. Toxicity experiments show that the oils were fairly toxic. Each part after 24 hours of exposure against Artemia salina gave the following LC50 values in μg/mL: leaf (68.8740 μg/mL), leaf-stalk (102.5692 μg/mL), flower (114.4410 μg/mL), seed (132.2324 μg/mL), seed coat (137.1206 μg/mL), fruit-pulp (135.0350 μg/mL) stem wood (126.1410 μg/mL), stem bark (149.7237 μg/mL), root wood (110.6539 μg/mL) and root bark (110.6539 μg/mL). The chemical compositions and toxicity levels of these ten Calophyllum inophyllum essential oils are reported for the first time in literature.

Published
2019

32. Development of functional whey cheese enriched in vitamin D3: nutritional composition, fortification, analysis, and stability study during cheese processing and storage.

Author

Nzekoue, Franks Kamgang, Alesi, Alessandro, Vittori, Sauro, Sagratini, Gianni, and Caprioli, Giovanni

Subjects
*ENRICHED foods, *VITAMIN D deficiency, *CHEESE, *WHEY, *VITAMINS, *VITAMIN D
Abstract

"Ricotta" cheese is a traditional and popular Italian fresh whey cheese commonly produced from cow's milk. Food fortification is an efficient strategy to reduce the high global prevalence of vitamin D deficiency. This study aims to study the chemical-nutritional analysis of ricotta cheese and to assess its suitability as a dairy matrix for vitamin D fortification. The chemical-nutritional analyses revealed that ricotta cheese is a good source of proteins (7.8 g/100 g) with high levels of branched-chain amino acids (1.8 g/100 g). Moreover, ricotta contains high levels of calcium (0.4 g/100 g) and phosphorus (0.2 g/100 g). 50 mg of vitamin D3 were added to 95 kg of cheese reaching a mean fortification level of 41.4 ± 4.0 µg/100 g of ricotta cheese. The fortification study showed that vitamin D homogenously distributes in ricotta cheese after the homogenisation process. Moreover, vitamin D3 has high heat stability (93.8 ± 1.8%) and remains stable throughout the shelf-life of the fortified food. This study demonstrates that ricotta cheese represents an ideal alternative dairy matrix for vitamin D3 fortification. [ABSTRACT FROM AUTHOR]

Published
2021
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33. Carlina oxide from Carlina acaulis root essential oil acts as a potent mosquito larvicide

Author

Benelli, Giovanni, primary, Pavela, Roman, additional, Petrelli, Riccardo, additional, Nzekoue, Franks Kamgang, additional, Cappellacci, Loredana, additional, Lupidi, Giulio, additional, Quassinti, Luana, additional, Bramucci, Massimo, additional, Sut, Stefania, additional, Dall’Acqua, Stefano, additional, Canale, Angelo, additional, and Maggi, Filippo, additional

Published
2019
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34. Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

Author

Mihaly Cozmuta, Anca, primary, Peter, Anca, additional, Mihaly Cozmuta, Leonard, additional, Nicula, Camelia, additional, Apjok, Robert, additional, Drazic, Goran, additional, Nzekoue, Franks Kamgang, additional, Huang, Xiaohui, additional, Silvi, Stefania, additional, Sagratini, Gianni, additional, Peñas, Antonio, additional, Calahorro, Antonio Jesus, additional, Cano‐Galey, Manuela, additional, and Hodek, Ondřej, additional

Published
2019
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36. Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage.

Author

Mihaly Cozmuta, Anca, Peter, Anca, Mihaly Cozmuta, Leonard, Nicula, Camelia, Apjok, Robert, Drazic, Goran, Nzekoue, Franks Kamgang, Huang, Xiaohui, Silvi, Stefania, Sagratini, Gianni, Peñas, Antonio, Calahorro, Antonio Jesus, Cano‐Galey, Manuela, and Hodek, Ondřej

Subjects
CHEESE, CHEESE varieties, PLASTICS in packaging, DIFFERENTIAL scanning calorimetry, WATER levels, INFRARED spectroscopy
Abstract

Ricotta is a highly perishable cheese of which shelf‐life is strongly influenced by the properties of packages in which it is stored. Four plastic packages currently in use in Italy (IT), Romania (RO), Slovenia (SLO), and Spain (SP) are characterized in term of structure, barrier, and antimicrobial properties, and their efficiency in the ricotta storage at 4°C is assessed. Differential scanning calorimetry and Fourier‐transform infrared spectroscopy analysis indicate that the IT and SP packages are made of low‐density polyethylene and the RO and SLO packages consist of polyethylene and polyamide 6. Permeability to the water vapour and oxygen transmission rate vary as follows: IT>SLO > RO > SP and SP > IT>RO > SLO, respectively. The SP package expressed the highest antimicrobial inhibition whilst the IT package the lowest. The maximum amounts of volatile compounds in cheese were reached after 3 days in the IT and SP packages and after 6 days in the SLO and RO packages. The score 2.8 for cheese overall acceptability was exceeded after 7 days in the IT, RO, and SP packages and 6 days in the SLO package. Barrier properties of packages significantly influence the shelf‐life of ricotta. Low barrier properties resulted in high level of oxygen and water vapours inside the headspace of packages ultimately favour the microbial development. The simultaneous compliance of microbiological safety level and overall acceptability score gives ricotta a shelf‐life of 3 days in the IT, RO, and SP packages and 1 day in the SLO package. [ABSTRACT FROM AUTHOR]

Published
2020
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37. Determination of ATP-related compounds by HPLC to study the effect of cell-free supernatants of Lactiplantibacillus plantarumon the shelf life of sliced dry-cured ham

Author

Tao, Jing, Yu, Bilian, Nzekoue, Franks Kamgang, Zhou, Xiao, Shen, Qing, He, Jiale, Sagratini, Gianni, Huang, Xiaohui, Vittori, Sauro, Caprioli, Giovanni, Zhang, Hua, and Bai, Yanhong

Abstract

This research aimed to study the evolution of ATP-related compounds in dry-cured ham and to assess their suitability as chemical markers of food contamination. A rapid high-performance liquid chromatography (HPLC) method was developed for the analysis of five ATP-related compounds namely, ATP, ADP, AMP, hypoxanthine, and Ino in sliced dry-cured ham. Moreover, a positive correlation between ATP content and microbial load was found in ham during storage. In addition, the method developed herein was employed to quantify ATP-related compounds in sliced dry-cured ham wrapped in a novel antibacterial packaging film containing the cell-free supernatant (CFS) of a probiotic Lactiplantibacillus plantarumstrain. The contents of ATP-related compounds in ham samples wrapped in the antibacterial packaging film were lower than in control samples during the 7 days of storage (181 vs 269 mg/kg on day 2; 247 vs 286 mg/kg on day 5; 272 vs 297 mg/kg on day 7). Thus, the evaluated CFS could be considered in packaging material applications for the preservation of sliced ham. This study presents an effective method to assess the quality of sliced ham, which might also contribute to the adoption of active packaging in the food industry.

Published
2023
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38. Conversion of ergosterol into vitamin D2and other photoisomers in Agaricus bisporusmushrooms under UV-C irradiation

Author

Sun, Yue, Nzekoue, Franks Kamgang, Vittori, Sauro, Sagratini, Gianni, and Caprioli, Giovanni

Abstract

Agaricus bisporusmushrooms contain high levels of ergosterol (3–8 mg/g dw), which can be converted into vitamin D2(VD2) under ultraviolet irradiation (UV). However, the photoconversion of ergosterol can also lead to the production of inactive photoisomers decreasing the production yield of VD2. This study assesses the impact of UV irradiation conditions on the conversion of ergosterol into vitamin D2. The effects of various parameters were tested including the mushroom form (powder, extract, suspension), irradiation time (0–240 min), temperature (20–40°C), intensity (0.16–0.48 mW/cm2), and agitation during UV-C irradiation. The mushroom extract was the most suitable mushroom form for VD2production. Beyond VD2, other photoisomers (tachysterol and lumisterol), were detected through HPLC-APCI-MS and their levels increased with deep and prolonged irradiation. The highest VD2levels (0.95–1.03 mg/g dw) were obtained by irradiating mushroom extracts with an intensity of 0.31 mW/cm2for 10 min. These results highlight the potential of mushrooms for VD2production through UV-C irradiation, which is accompanied by the formation of biologically-active photo-isomers.

Published
2022
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39. Development of functional whey cheese enriched in vitamin D 3 : nutritional composition, fortification, analysis, and stability study during cheese processing and storage.

Author

Nzekoue FK, Alesi A, Vittori S, Sagratini G, and Caprioli G

Subjects
Animals, Cattle, Cholecalciferol, Food Handling, Food Storage, Milk, Nutritive Value, Vitamins, Cheese, Food, Fortified, Vitamin D administration & dosage, Whey
Abstract

"Ricotta" cheese is a traditional and popular Italian fresh whey cheese commonly produced from cow's milk. Food fortification is an efficient strategy to reduce the high global prevalence of vitamin D deficiency. This study aims to study the chemical-nutritional analysis of ricotta cheese and to assess its suitability as a dairy matrix for vitamin D fortification. The chemical-nutritional analyses revealed that ricotta cheese is a good source of proteins (7.8 g/100 g) with high levels of branched-chain amino acids (1.8 g/100 g). Moreover, ricotta contains high levels of calcium (0.4 g/100 g) and phosphorus (0.2 g/100 g). 50 mg of vitamin D 3 were added to 95 kg of cheese reaching a mean fortification level of 41.4 ± 4.0 µg/100 g of ricotta cheese. The fortification study showed that vitamin D homogenously distributes in ricotta cheese after the homogenisation process. Moreover, vitamin D 3 has high heat stability (93.8 ± 1.8%) and remains stable throughout the shelf-life of the fortified food. This study demonstrates that ricotta cheese represents an ideal alternative dairy matrix for vitamin D 3 fortification.

Published
2021
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