Food Chemistry (FOODCHEM)
Componenti
- Bicchi Carlo (Professore/Professoressa a contratto)
- Cordero Chiara Emilia Irma (Coordinatore/Coordinatrice)
- Liberto Erica (Docente)
- Bagnulo Eloisa (Dottorando/a)
- Caratti Andrea (Dottorando/a)
- Ferrara Donatella (Dottorando/a)
- Fina Angelica (Dottorando/a)
- Squara Simone (Dottorando/a)
- Strocchi Giulia (Dottorando/a)
Contatti
Settore ERC
Attività
Gli interessi di ricerca si concentrano su: Sviluppo di configurazioni strumentali innovative e avanzate per la gascromatografia bidimensionale completa (GC×GC) accoppiata alla rivelazione spettrometrica di massa (MS) per la volatiliomica e la metabolomica degli alimenti; Caratterizzazione sensomics degli alimenti: odoranti chiave, off-flavors, pattern odorosi Rilevamento di marker di assunzione di alimenti (metaboliti a basso peso molecolare, prodotti finali della glicazione avanzata, sostanze volatili nei fluidi biologici) e impronta metabolica dopo squilibri indotti dalla dieta; Sviluppo e applicazione di approcci di preparazione del campione miniaturizzati, completamente automatizzati e privi di solventi (Solid Phase Microextraction SPME, Stir Bar Sorptive Extraction SBSE) per la caratterizzazione sensomica degli alimenti; Sviluppo di applicazioni di tipo MS-nose (naso elettronico) per lo screening e il fingerprinting di contaminanti di processo e composti volatili negli alimenti; Applicazione dei concetti di Intelligenza Artificiale all'analisi degli alimenti (AI smelling, visione aumentata Computer Vision, Decision-making tools); Transizione a concetti e metodologie di chimica analitica verde; Chemiometria per l'elaborazione dei dati, il data mining e la progettazione di esperimenti. Tecniche analitiche avanzate per il profiling e il fingerprinting dei composti volatili negli alimenti; Analisi della composizione dello spazio di testa mediante tecniche di High Concentration Capacity Headspace Sampling con focus su composti aromatici attivi, indicatori tecnologici, contaminanti di processo e traccianti botanici; Profiling di composti biologicamente attivi negli alimenti; Approcci analitici avanzati e automatizzati per la determinazione di xenobiotici (contaminanti, sostanze chimiche che alterano il sistema endocrino, pesticidi) negli alimenti; Validazione di metodi analitici in accordo con linee guida ufficiali; Sviluppo e validazione di strumenti decisionali analitici veloci e automatizzati per il controllo di processo Data mining per approcci di elaborazione dati targeted e untargeted; Data mining e Machine Learning di big data; GC multidimensionale (GCxGC-MS/FID) applicato al controllo della qualità e alla valutazione della sicurezza alimentare; Sviluppo di data mining avanzato per l'elaborazione targeted e untargeted di pattern GCxGC-MS complessi Formazione di base e avanzata sulla tecnica GCxGC ed elaborazione dati in collaborazione con la Divisione di Spettrometria di Massa della Società Chimica Italiana Piattaforme analitiche disponibili: Application and Core Technology University Research (ACT-UR) Agilent Technologies Inc., Project “Development and Validation of Novel Tools to Facilitate Conversion of Thermal Modulated GCxGC Methods to Reverse Flow Modulated GCxGC Methods” Grant #4294 JPI HDHL A Healthy Diet for a Healthy Life and ERA-NET Cofund HDHL INTIMIC (GA N° 727565 of the EU Horizon 2020 Research and Innovation Programme) Project Carb-Q-4-Health. ERA-HDHL Transnational Call "Biomarkers for Nutrition and Health Project: “Innovative Technological Approaches for validation of Salivary AGEs as novel biomarkers in the evaluation of risk factors for diet-related diseases”. Probiotici nella sensibilità non celiaca al glutine (PROBIOSENS) Valorization of Italian Olive products through Innovative analytical tools - VIOLIN NUTRAcore Piattattaforma integrata per lo sviluppo di processi innovativi Cooperation and Research Projects for Technology Transfer: Lavazza SpA, Soremartec Italia SpA, InnovHub Stazioni Sperimentali per l'Industria, SRA Instruments SpA, Firmenich SA Analytical Innovation Labs, GC Image LCC, Agilent Technologies. - Prof. Stephen E Reichenbach, Computer Science and Engineering Department, University of Nebraska, Lincoln (NE USA) - Dr. Sabine Kulling and Dr. Christoph Weinert, Institut für Sicherheit und Qualität bei Obst und Gemüse - Max Rubner-Institut - Bundesforschungsinstitut für Ernährung und Lebensmittel, Karlsruhe (Germany) - Prof. Luis Cuadros-Rodriuguez Department of Analytical Chemistry, University of Granada (Spain) - Prof. Albert Robbat Jr. Department of Chemistry, Tufts University – Medford, MA, USA. (https://chem.tufts.edu/faculty/robbat/) - Prof. Giorgia Purcaro - Campus Gembloux AgroBioTech, University of Liege (Belgium) - Dr. Humberto Bizzo, Embrapa Food Technology, Rio de Janeiro (Brazil) - Prof. André de Villiers, Department of Chemistry and Polymer Science, University of Stellenbosch, Stellenbosh (South Africa) - Prof. Henryk Jelen, Faculty of Food Science and Nutrition, Poznan University of Life Sciences (Poznan, Polonia)
Research interests focus on: Development of innovative and advanced instrumental configurations for comprehensive two-dimensional gas chromatography (GC×GC) coupled to Mass Spectrometric detection (MS) for food volatilomics and food metabolomics; Sensomic characterization of food: key-odorants, off-odorants, odorant patterns Discovery of food intake markers (low molecular weight metabolites, Advanced Glycation End-products, volatiles in bio-fluids) and metabolic fineprint after diet-induced derangements; Development and application of miniaturized, fully automated, and solvent-free approaches (Solid Phase Microextraction SPME, Stir Bar Sorptive Extraction SBSE) for sensomics characterization of food; Development of MS-based nose applications for food volatiles and process contaminants screening and fingerprinting; Application of Artificial Intelligence concepts to food composition analytics (AI smelling, computer vision, decision making); Transition to green analytical chemistry concepts and methodologies; Chemometrics for data processing, data mining and design of experiments. Facilities and Methodologies Application and Core Technology University Research (ACT-UR) Agilent Technologies Inc., Project “Development and Validation of Novel Tools to Facilitate Conversion of Thermal Modulated GCxGC Methods to Reverse Flow Modulated GCxGC Methods” Grant #4294 JPI HDHL A Healthy Diet for a Healthy Life and ERA-NET Cofund HDHL INTIMIC (GA N° 727565 of the EU Horizon 2020 Research and Innovation Programme) Project Carb-Q-4-Health. ERA-HDHL Transnational Call "Biomarkers for Nutrition and Health Project: “Innovative Technological Approaches for validation of Salivary AGEs as novel biomarkers in the evaluation of risk factors for diet-related diseases”. Probiotici nella sensibilità non celiaca al glutine (PROBIOSENS) Valorization of Italian Olive products through Innovative analytical tools - VIOLIN NUTRAcore Piattattaforma integrata per lo sviluppo di processi innovativi Cooperation and Research Projects for Technology Transfer: Lavazza SpA, Soremartec Italia SpA, InnovHub Stazioni Sperimentali per l'Industria, SRA Instruments SpA, Firmenich SA Analytical Innovation Labs, GC Image LCC, Agilent Technologies. - Prof. Stephen E Reichenbach, Computer Science and Engineering Department, University of Nebraska, Lincoln (NE USA) - Dr. Sabine Kulling and Dr. Christoph Weinert, Institut für Sicherheit und Qualität bei Obst und Gemüse - Max Rubner-Institut - Bundesforschungsinstitut für Ernährung und Lebensmittel, Karlsruhe (Germany) - Prof. Luis Cuadros-Rodriuguez Department of Analytical Chemistry, University of Granada (Spain) - Prof. Albert Robbat Jr. Department of Chemistry, Tufts University – Medford, MA, USA. (https://chem.tufts.edu/faculty/robbat/) - Prof. Giorgia Purcaro - Campus Gembloux AgroBioTech, University of Liege (Belgium) - Dr. Humberto Bizzo, Embrapa Food Technology, Rio de Janeiro (Brazil) - Prof. André de Villiers, Department of Chemistry and Polymer Science, University of Stellenbosch, Stellenbosh (South Africa) - Prof. Henryk Jelen, Faculty of Food Science and Nutrition, Poznan University of Life Sciences (Poznan, Polonia)
Food volatilomics, Food metabolomics, Nutrimetabolomics, Chemical profiling, Fingerprinting, Bioactive compounds in food, Food supplements, Aroma compounds, Process contaminants, Miniaturized sampling techniques, GC-MS, GCxGC-MS, Headspace analysis, Advanced analytical techniques, Total analysis systems, Artificial Intelligence smelling, Computer Vision, Green Analytical Chemistry
Food volatilomics, Food metabolomics, Nutrimetabolomics, Chemical profiling, Fingerprinting, Bioactive compounds in food, Food supplements, Aroma compounds, Process contaminants, Miniaturized sampling techniques, GC-MS, GCxGC-MS, Headspace analysis, Advanced analytical techniques, Total analysis systems, Artificial Intelligence smelling, Computer Vision, Green Analytical Chemistry
Prodotti della ricerca
Caratti A, Squara S, Stilo F, Battaglino S, Liberto E, Cincera I, Genova G, Spigolon N, Bicchi C, Cordero C. (2022) Integrated Strategy for Informative Profiling and Accurate Quantification of Key-Volatiles in Dried Fruits and Nuts: An Industrial Quality Control Perspective. Foods (Basel, Switzerland) 11(19) [DOI PMID]
Strocchi G, Rubiolo P, Cordero C, Bicchi C, Liberto E. (2022) Acrylamide in coffee: What is known and what still needs to be explored. A review. Food chemistry 393 133406 [DOI PMID]
Squara S, Stilo F, Cialie Rosso M, Liberto E, Spigolon N, Genova G, Castello G, Bicchi C, Cordero C. (2022) Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts. Frontiers in plant science 13 840028 [DOI PMID]
Stilo F, Jimenez-Carvelo AM, Liberto E, Bicchi C, Reichenbach SE, Cuadros-Rodriguez L, Cordero C. (2021) Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils. Journal of agricultural and food chemistry 69(31) 8874-8889 [DOI PMID]
Stilo F, Liberto E, Reichenbach SE, Tao Q, Bicchi C, Cordero C. (2021) Exploring the Extra-Virgin Olive Oil Volatilome by Adding Extra Dimensions to Comprehensive Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry Featuring Tandem Ionization: Validation of Ripening Markers in Headspace Linearity Conditions. Journal of AOAC International 104(2) 274-287 [DOI PMID]
Cialie Rosso M, Stilo F, Squara S, Liberto E, Mai S, Mele C, Marzullo P, Aimaretti G, Reichenbach SE, Collino M, Bicchi C, Cordero C. (2021) Exploring extra dimensions to capture saliva metabolite fingerprints from metabolically healthy and unhealthy obese patients by comprehensive two-dimensional gas chromatography featuring Tandem Ionization mass spectrometry. Analytical and bioanalytical chemistry 413(2) 403-418 [DOI PMID]
Stilo F, Liberto E, Spigolon N, Genova G, Rosso G, Fontana M, Reichenbach SE, Bicchi C, Cordero C. (2021) An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography - Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.). Food chemistry 340 128135 [DOI PMID]
Scavarda C, Cordero C, Strocchi G, Bortolini C, Bicchi C, Liberto E. (2021) Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controls. Food chemistry 336 127691 [DOI PMID]
Benetti E, Liberto E, Bressanello D, Bordano V, Rosa AC, Miglio G, Haxhi J, Pugliese G, Balducci S, Cordero C. (2020) Sedentariness and Urinary Metabolite Profile in Type 2 Diabetic Patients, a Cross-Sectional Study. Metabolites 10(5) [DOI PMID]
Liberto E, Bressanello D, Strocchi G, Cordero C, Ruosi MR, Pellegrino G, Bicchi C, Sgorbini B. (2019) HS-SPME-MS-Enose Coupled with Chemometrics as an Analytical Decision Maker to Predict In-Cup Coffee Sensory Quality in Routine Controls: Possibilities and Limits. Molecules (Basel, Switzerland) 24(24) [DOI PMID]
Perotti P, Cordero C, Bortolini C, Rubiolo P, Bicchi C, Liberto E. (2020) Cocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control. Food chemistry 309 125561 [DOI PMID]
Stilo F, Liberto E, Reichenbach SE, Tao Q, Bicchi C, Cordero C. (2019) Untargeted and Targeted Fingerprinting of Extra Virgin Olive Oil Volatiles by Comprehensive Two-Dimensional Gas Chromatography with Mass Spectrometry: Challenges in Long-Term Studies. Journal of agricultural and food chemistry 67(18) 5289-5302 [DOI PMID]
Cordero C, Guglielmetti A, Bicchi C, Liberto E, Baroux L, Merle P, Tao Q, Reichenbach SE. (2019) Comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry featuring tandem ionization: Challenges and opportunities for accurate fingerprinting studies. Journal of chromatography. A 1597 132-141 [DOI PMID]
Mack CI, Egert B, Liberto E, Weinert CH, Bub A, Hoffmann I, Bicchi C, Kulling SE, Cordero C. (2019) Robust Markers of Coffee Consumption Identified Among the Volatile Organic Compounds in Human Urine. Molecular nutrition & food research 63(10) e1801060 [DOI PMID]
Sgorbini B, Cagliero C, Acquadro S, Marengo A, Cordero C, Liberto E, Bicchi C, Rubiolo P. (2019) Evaluation of volatile bioactive secondary metabolites transfer from medicinal and aromatic plants to herbal teas: Comparison of different methods for the determination of transfer rate and human intake. Journal of chromatography. A 1594 173-180 [DOI PMID]
Sgorbini B, Cagliero C, Liberto E, Rubiolo P, Bicchi C, Cordero C. (2019) Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task. Journal of agricultural and food chemistry 67(6) 1619-1630 [DOI PMID]
Liberto E, Cordero C, Bicchi C. (2019) 4(th) Conference on Cocoa Coffee and Tea (CoCoTea 2017) - The world in a cup. Food research international (Ottawa, Ont.) 115 302 [DOI PMID]
Bressanello D, Liberto E, Cordero C, Sgorbini B, Rubiolo P, Pellegrino G, Ruosi MR, Bicchi C. (2018) Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control. Journal of agricultural and food chemistry 66(27) 7096-7109 [DOI PMID]
Mastrocola R, Ferrocino I, Liberto E, Chiazza F, Cento AS, Collotta D, Querio G, Nigro D, Bitonto V, Cutrin JC, Rantsiou K, Durante M, Masini E, Aragno M, Cordero C, Cocolin L, Collino M. (2018) Fructose liquid and solid formulations differently affect gut integrity, microbiota composition and related liver toxicity: a comparative in vivo study. The Journal of nutritional biochemistry 55 185-199 [DOI PMID]
Bressanello D, Liberto E, Collino M, Chiazza F, Mastrocola R, Reichenbach SE, Bicchi C, Cordero C. (2018) Combined untargeted and targeted fingerprinting by comprehensive two-dimensional gas chromatography: revealing fructose-induced changes in mice urinary metabolic signatures. Analytical and bioanalytical chemistry 410(11) 2723-2737 [DOI PMID]
Cagliero C, Bicchi C, Cordero C, Liberto E, Rubiolo P, Sgorbini B. (2018) Ionic liquids as water-compatible GC stationary phases for the analysis of fragrances and essential oils. Analytical and bioanalytical chemistry 410(19) 4657-4668 [DOI PMID]
Rosso MC, Liberto E, Spigolon N, Fontana M, Somenzi M, Bicchi C, Cordero C. (2018) Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry. Analytical and bioanalytical chemistry 410(15) 3491-3506 [DOI PMID]
Magagna F, Liberto E, Reichenbach SE, Tao Q, Carretta A, Cobelli L, Giardina M, Bicchi C, Cordero C. (2018) Advanced fingerprinting of high-quality cocoa: Challenges in transferring methods from thermal to differential-flow modulated comprehensive two dimensional gas chromatography. Journal of chromatography. A 1536 122-136 [DOI PMID]
Magagna F, Guglielmetti A, Liberto E, Reichenbach SE, Allegrucci E, Gobino G, Bicchi C, Cordero C. (2017) Comprehensive Chemical Fingerprinting of High-Quality Cocoa at Early Stages of Processing: Effectiveness of Combined Untargeted and Targeted Approaches for Classification and Discrimination. Journal of agricultural and food chemistry 65(30) 6329-6341 [DOI PMID]
Cagliero C, Bicchi C, Cordero C, Liberto E, Rubiolo P, Sgorbini B. (2017) Analysis of essential oils and fragrances with a new generation of highly inert gas chromatographic columns coated with ionic liquids. Journal of chromatography. A 1495 64-75 [DOI PMID]
Magagna F, Cordero C, Cagliero C, Liberto E, Rubiolo P, Sgorbini B, Bicchi C. (2017) Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography - Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment. Food chemistry 225 276-287 [DOI PMID]
Liberto E, Cagliero C, Cordero C, Rubiolo P, Bicchi C, Sgorbini B. (2017) Fractionated dynamic headspace sampling in the analysis of matrices of vegetable origin in the food field. Journal of chromatography. A 1489 18-28 [DOI PMID]
Bressanello D, Liberto E, Cordero C, Rubiolo P, Pellegrino G, Ruosi MR, Bicchi C. (2017) Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup. Food chemistry 214 218-226 [DOI PMID]
Reichenbach SE, Rempe DW, Tao Q, Bressanello D, Liberto E, Bicchi C, Balducci S, Cordero C. (2015) Alignment for comprehensive two-dimensional gas chromatography with dual secondary columns and detectors. Analytical chemistry 87(19) 10056-63 [DOI PMID]