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Adepoju FO, Selezneva IS. Production and Evaluation of Set-Type Yoghurt Fortified with Chlorella vulgaris and Moringa oleifera Powder. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:531-538. [PMID: 38775982 DOI: 10.1007/s11130-024-01194-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/13/2024] [Indexed: 06/15/2024]
Abstract
Considering the growing popularity of functional foods, fortifying yoghurt with natural ingredients with various flavours and appearances could improve its nutritional and health potential. The current study aimed to evaluate the effect of Chlorella vulgaris (0.3 and 0.5%) and Moringa oleifera (0.3 and 0.5%) on the fermentation kinetics, apparent viscosity, antioxidant activity, microbiological, sensorial, and FTIR properties of yoghurt during storage. The results demonstrated that the incorporation of Chlorella vulgaris and Moringa oleifera into yoghurt increased acidification rate and decreased fermentation time (p < 0.05). Moringa oleifera (0.5%) improved the growth and survival of lactic acid bacteria as well as the phenolic and antioxidant properties of yoghurt. However, Chlorella vulgaris, at a concentration of 0.5% reduced the viability of lactic acid bacteria, viscosity, total phenolic, and antioxidant properties of yoghurt. In conclusion, it was found that Chlorella vulgaris, at 0.3%, and Moringa oleifera improved the phenolic, antioxidant properties, and acidification rate of yoghurt.
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Affiliation(s)
- Feyisayo O Adepoju
- Institute of Chemical Technology, Ural Federal University, B. N. Yeltsin, Mira Street 28, Yekaterinburg, 620002, Russia.
| | - Irina S Selezneva
- Institute of Chemical Technology, Ural Federal University, B. N. Yeltsin, Mira Street 28, Yekaterinburg, 620002, Russia
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2
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Saberi M, Saremnezhad S, Soltani M, Faraji A. Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties. Food Sci Nutr 2023; 11:3989-4001. [PMID: 37457195 PMCID: PMC10345739 DOI: 10.1002/fsn3.3385] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/29/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage. The incorporation of GP and FO in microencapsulated or free forms caused a significant decrease in pH, syneresis, and a significant increase in acidity, water holding capacity, and viscosity of stirred yogurt (p < .05). While stirred yogurt containing GP and FO in free form had the highest loss modulus (G″), all yogurt samples represented solid-like behavior. Stirred yogurts containing the microencapsulated form of GP and FO showed the highest amount of phenolics and antioxidant activity compared with the two other yogurt samples (p < .05). More compact structure and higher gel strength were observed in stirred yogurts formulated with the microencapsulated or free form of GP and FO, compared to the control yogurt sample. The overall sensory acceptability of stirred yogurt manufactured using the encapsulated form of GP and FO was not significantly different from the control yogurt sample (p > .05). In conclusion of this competitive study, GP and FO as bioactive compounds could be used in the microencapsulated form in order to develop functional stirred yogurt with specific quality characteristics.
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Affiliation(s)
- Manaf Saberi
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Solmaz Saremnezhad
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Alireza Faraji
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical SciencesIslamic Azad UniversityTehranIran
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3
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Czaja TP, Vickovic D, Pedersen SJ, Hougaard AB, Ahrné L. Spectroscopic characterisation of acidified milk powders. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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4
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Wang C, Wang E, Bai Y, Lu Y, Qi H. Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage. Food Chem 2023; 419:136076. [PMID: 37004366 DOI: 10.1016/j.foodchem.2023.136076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 03/22/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023]
Abstract
Fucoxanthin (FX) extracted from Undaria pinnatifida by an ultrasonic-assisted extraction (UAE) procedure was successfully added to the fermented yogurt through a stably nanoencapsulation. The physicochemical characteristics, texture analysis, rheological testing, sensory evaluation, simulated digestion analysis, and 16SrDNA sequencing analysis were used to evaluate the effect of encapsulated-FX on the function, structure and stability of the fermented yogurt during 7 days cold storage. Encapsulated-FX with a highly water dispersion, changed the microstructure of yogurt, making it more uniform and denser, enhanced the antioxidant activity, increased the stability of milk protein in simulated gastric environment in vitro and promoted the absorption of protein small molecule fragments in the intestine, and inhibited the growth of harmful bacteria during cold storage. This study provided a simple strategy for the production of FX-fortified yogurt by using an effective nanoencapsulation technology, and promoted the extraction and application of active ingredients of edible brown algae.
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A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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6
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Martins MS, Nascimento MH, Barbosa LL, Campos LC, Singh MN, Martin FL, Romão W, Filgueiras PR, Barauna VG. Detection and quantification using ATR-FTIR spectroscopy of whey protein concentrate adulteration with wheat flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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7
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Leal KNDS, Bastos IC, Diniz PHGD, de Barros SRC. Assessment of dairy products stability by physicochemical and spectroscopic analyses and digital images. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.16421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Abstract The oxidative action of chemical substances present in dairy products may contribute to the darkening of the product. Product color is one of the first factors to be considered by the consumer for acceptance or rejection. In the food industry, the color parameter is measured using colorimeters and spectrophotometers; nevertheless, the use of digital images for colorimetric tests has been surveyed in the food area. Therefore, the present work aimed at investigating for 45 days the chemical, physicochemical and colorimetric alterations of creamy dairy dessert with white chocolate flavor and strawberry-flavored yogurt. These alterations were monitored by the analysis of the parameters pH, acidity, soluble solids content, in addition to spectroscopy in the middle-infrared region and digital images. The data collected were processed in a computational environment applying chemometric tools. As result, it was verified that there were alterations in the parameters evaluated; nonetheless, the acidity of the dairy dessert remained constant during the storage period. From the Principal Component Analysis (PCA) using the color variables, it was observed that the samples were grouped and separated by type and storage time in agreement with the visually observed colorimetric modifications.
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Papadopoulou OS, Argyri AA, Kounani V, Tassou CC, Chorianopoulos N. Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential. Front Microbiol 2021; 12:678356. [PMID: 34262543 PMCID: PMC8273496 DOI: 10.3389/fmicb.2021.678356] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/27/2021] [Indexed: 11/15/2022] Open
Abstract
The current study aimed to explore the performance of a probiotic Lactobacillus strain as an adjunct culture in yogurt production and to assess Fourier transform infrared spectroscopy as a rapid, noninvasive analytical technique to evaluate the quality and the shelf life of yogurt during storage. In this respect, bovine milk (full-fat) was inoculated with the typical yogurt starter culture without (control case) or with the further addition of Lactobacillus plantarum T571 as an adjunct (probiotic case). The milk was also inoculated with a cocktail mixture of three strains of Listeria monocytogenes in two different initial levels of inoculum, and the fermentation process was followed. Accordingly, yogurt samples were stored at 4 and 12°C, and microbiological, physicochemical, molecular, and sensory analyses were performed during storage. Results showed that the lactic acid bacteria exceeded 7 log CFU/g during storage in all samples, where the probiotic samples displayed higher acidity, lower pH, and reduced counts of Lb. monocytogenes in a shorter period than the control ones at both temperatures. Pulsed-field gel electrophoresis verified the presence of the probiotic strain until the end of storage at both temperatures and in adequate amounts, whereas the survival and the distribution of Listeria strains depended on the case. The sensory evaluation showed that the probiotic samples had desirable organoleptic characteristics, similar to the control. Finally, the spectral data collected from the yogurt samples during storage were correlated with microbiological counts and sensory data. Partial least squares and support vector machine regression and classification models were developed to provide quantitative estimations of yogurt microbiological counts and qualitative estimations of their sensory status, respectively, based on Fourier transform infrared fingerprints. The developed models exhibited satisfactory performance, and the acquired results were promising for the rapid estimation of the microbiological counts and sensory status of yogurt.
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Affiliation(s)
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization — DIMITRA, Athens, Greece
| | | | | | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization — DIMITRA, Athens, Greece
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9
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From bench to worktop: Rapid evaluation of nutritional parameters in liquid foodstuffs by IR spectroscopy. Food Chem 2021; 365:130442. [PMID: 34237569 DOI: 10.1016/j.foodchem.2021.130442] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 06/17/2021] [Accepted: 06/19/2021] [Indexed: 11/24/2022]
Abstract
We evaluated the use of attenuated total reflectance infrared spectroscopy for simultaneous in situ quantification of the nutritional composition of liquid food stuffs in the industrial kitchen context. Different methodologies were compared, including dry and wet acquisition along with instrument parameters and measurement times of 4 and 60 s. The most effective technique was 1-minute measurement, with prediction errors of 2.6, 0.7, 1.0, 2.2, 0.8, 2.4 g/100 mL and 150 Kcal, for carbohydrates, proteins, fat, sugars, saturated fat, water and energy values, respectively.The 4-second method resulted in larger errors but was more applicable for inline measurements. Dry measurements successfully predicted the fractions of proteins, fat, carbohydrates, and sugars, relative to total solids. An app was created to facilitate implementation in a kitchen environment. Compared with other techniques recommended by the FAO, the approach offered a simple alternative for simultaneous prediction of nutritional parameters in an industrial kitchen set-up.
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10
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Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020545] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts made with the addition of sea buckthorn fruit mousse during refrigerated storage. In this study, we produced natural, probiotic organic yoghurts with the addition of superfoods, i.e., sea buckthorn (Hippophae rhamnoides L.) fruit mousse, using ABT-1 probiotic yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and Streptococcus thermophilus. Physico-chemical (acidity, nutritional value, and structure) as well as microbiological and sensory changes occurring during 21-day refrigerated storage were determined. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Fourier-Transform Infrared (FTIR) spectra were also used in the analyses of the obtained yoghurt samples. The applied yoghurt additive was visible at the spectral level as an increase in the intensity of the characteristic bands for vibrations related to protein, fat, and polysaccharide structures. Sea buckthorn can be used as a modern and unconventional addition to yoghurts with health-promoting properties. Micrographic studies have shown that the addition of sea buckthorn mousse significantly changes the microstructure of the yoghurt. The structure of sea buckthorn to yoghurt seems to be more susceptible to the influence of damaging factors, which is also confirmed by the FTIR test conducted during the storage.
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11
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Temizkan R, Can A, Dogan MA, Mortas M, Ayvaz H. Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104795] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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A comparison between laboratory and industrial fouling of reverse osmosis membranes used to concentrate milk. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Kala R, Samková E, Hanuš O, Pecová L, Sekmokas K, Riaukienė D. Milk Protein Analysis: an Overview of the Methods - Development and Application. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2019. [DOI: 10.11118/actaun201967010345] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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14
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FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.079] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Mudgil P, Jumah B, Ahmad M, Hamed F, Maqsood S. Rheological, micro-structural and sensorial properties of camel milk yogurt as influenced by gelatin. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Czaja T, Baranowska M, Mazurek S, Szostak R. Determination of nutritional parameters of yoghurts by FT Raman spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 196:413-417. [PMID: 29499570 DOI: 10.1016/j.saa.2018.02.054] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 02/15/2018] [Accepted: 02/19/2018] [Indexed: 06/08/2023]
Abstract
FT-Raman quantitative analysis of nutritional parameters of yoghurts was performed with the help of partial least squares models. The relative standard errors of prediction for fat, lactose and protein determination in the quantified commercial samples equalled to 3.9, 3.2 and 3.6%, respectively. Models based on attenuated total reflectance spectra of the liquid yoghurt samples and of dried yoghurt films collected with the single reflection diamond accessory showed relative standard errors of prediction values of 1.6-5.0% and 2.7-5.2%, respectively, for the analysed components. Despite a relatively low signal-to-noise ratio in the obtained spectra, Raman spectroscopy, combined with chemometrics, constitutes a fast and powerful tool for macronutrients quantification in yoghurts. Errors received for attenuated total reflectance method were found to be relatively higher than those for Raman spectroscopy due to inhomogeneity of the analysed samples.
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Affiliation(s)
- Tomasz Czaja
- Department of Chemistry, University of Wrocław, 14 F. Joliot-Curie, 50-383 Wrocław, Poland
| | - Maria Baranowska
- Chair of Dairy Science and Quality Management, University of Warmia and Mazury, 7 Oczapowskiego, 10-719 Olsztyn, Poland
| | - Sylwester Mazurek
- Department of Chemistry, University of Wrocław, 14 F. Joliot-Curie, 50-383 Wrocław, Poland
| | - Roman Szostak
- Department of Chemistry, University of Wrocław, 14 F. Joliot-Curie, 50-383 Wrocław, Poland.
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17
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Ahmad MH, Nache M, Hinrichs J, Hitzmann B. Estimation of the nutritional parameters of various types of wheat flours using fluorescence spectroscopy and chemometrics. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13080] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M. Haseeb Ahmad
- Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
| | - Marius Nache
- Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
| | - Bernd Hitzmann
- Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
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18
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Durazzo A, Gabrielli P, Manzi P. Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk. Antioxidants (Basel) 2015; 4:523-32. [PMID: 26783841 PMCID: PMC4665428 DOI: 10.3390/antiox4030523] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 06/05/2015] [Accepted: 06/26/2015] [Indexed: 11/25/2022] Open
Abstract
Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.
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Affiliation(s)
- Alessandra Durazzo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy.
| | - Paolo Gabrielli
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy.
| | - Pamela Manzi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy.
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19
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Transformation Kinetics During Fermented Milk Production Using Lactobacillus Johnsonii (La1) and Streptococcus Thermophillus: A Comparison With Yogurt Inoculum. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9406-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Direct determination of minerals in human diets by infrared spectroscopy and X-ray fluorescence. Microchem J 2014. [DOI: 10.1016/j.microc.2014.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Bassbasi M, Platikanov S, Tauler R, Oussama A. FTIR-ATR determination of solid non fat (SNF) in raw milk using PLS and SVM chemometric methods. Food Chem 2014; 146:250-4. [DOI: 10.1016/j.foodchem.2013.09.044] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2012] [Revised: 09/06/2013] [Accepted: 09/08/2013] [Indexed: 11/15/2022]
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22
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Schmitt S, Garrigues S, de la Guardia M. Determination of the Mineral Composition of Foods by Infrared Spectroscopy: A Review of a Green Alternative. Crit Rev Anal Chem 2014; 44:186-97. [DOI: 10.1080/10408347.2013.835695] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Karoui R, Downey G, Blecker C. Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review. Chem Rev 2010; 110:6144-68. [DOI: 10.1021/cr100090k] [Citation(s) in RCA: 291] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Romdhane Karoui
- Gembloux Agro-Bio Tech, Department of Food Technology, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium, and Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Gerard Downey
- Gembloux Agro-Bio Tech, Department of Food Technology, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium, and Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Department of Food Technology, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium, and Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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24
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Moros J, Fdez-Ortiz De Vallejuelo S, Gredilla A, De Diego A, Madariaga JM, Garrigues S, De La Guardia M. Use of reflectance infrared spectroscopy for monitoring the metal content of the estuarine sediments of the Nerbioi-Ibaizabal River (Metropolitan Bilbao, Bay of Biscay, Basque Country). ENVIRONMENTAL SCIENCE & TECHNOLOGY 2009; 43:9314-9320. [PMID: 20000524 DOI: 10.1021/es9005898] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Multivariate partial least-squares (PLS) calibration models have been developed for the spatial and seasonal simultaneous monitoring of 14 trace elements (Al, As, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Sn, V, and Zn) in sediments from 117 samples taken in the estuary of the Nerbioi-Ibaizabal River. Models were based on the chemometric treatment of diffuse reflectance near-infrared (NIR) and attenuated total reflectance (ATR) mid infrared (MIR) spectra, obtained from samples previously lyophilized and sieved with a particle size lower than 63 microm. Vibrational spectra were scanned in both, NIR and MIR regions. Developed PLS models, based on the interaction between trace elements and organic mater provide good screening tools for the prediction of trace elements concentration in sediments.
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Affiliation(s)
- Javier Moros
- Department of Analytical Chemistry, University of Valencia, 50 Dr. Moliner Street, 46100 Burjassot, Valencia, Spain
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25
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Artificial neural network for quantitative determination of total protein in yogurt by infrared spectrometry. Microchem J 2009. [DOI: 10.1016/j.microc.2008.07.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Moros J, Galipienso N, Vilches R, Garrigues S, Guardia MDL. Nondestructive Direct Determination of Heroin in Seized Illicit Street Drugs by Diffuse Reflectance near-Infrared Spectroscopy. Anal Chem 2008; 80:7257-65. [DOI: 10.1021/ac800781c] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Javier Moros
- Department of Analytical Chemistry, Universitat de Valencia, Edifici Jeroni Muñoz, 50th Dr. Moliner, 46100, Burjassot, Valencia, Spain, and Unidad de Inspección de Farmacia y Control de Drogas del Área de Sanidad de Valencia, Muelle de la aduana s/n, 46024, Valencia, Spain
| | - Nieves Galipienso
- Department of Analytical Chemistry, Universitat de Valencia, Edifici Jeroni Muñoz, 50th Dr. Moliner, 46100, Burjassot, Valencia, Spain, and Unidad de Inspección de Farmacia y Control de Drogas del Área de Sanidad de Valencia, Muelle de la aduana s/n, 46024, Valencia, Spain
| | - Rocío Vilches
- Department of Analytical Chemistry, Universitat de Valencia, Edifici Jeroni Muñoz, 50th Dr. Moliner, 46100, Burjassot, Valencia, Spain, and Unidad de Inspección de Farmacia y Control de Drogas del Área de Sanidad de Valencia, Muelle de la aduana s/n, 46024, Valencia, Spain
| | - Salvador Garrigues
- Department of Analytical Chemistry, Universitat de Valencia, Edifici Jeroni Muñoz, 50th Dr. Moliner, 46100, Burjassot, Valencia, Spain, and Unidad de Inspección de Farmacia y Control de Drogas del Área de Sanidad de Valencia, Muelle de la aduana s/n, 46024, Valencia, Spain
| | - Miguel de la Guardia
- Department of Analytical Chemistry, Universitat de Valencia, Edifici Jeroni Muñoz, 50th Dr. Moliner, 46100, Burjassot, Valencia, Spain, and Unidad de Inspección de Farmacia y Control de Drogas del Área de Sanidad de Valencia, Muelle de la aduana s/n, 46024, Valencia, Spain
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Screening of humic and fulvic acids in estuarine sediments by near-infrared spectrometry. Anal Bioanal Chem 2008; 392:541-9. [DOI: 10.1007/s00216-008-2279-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2008] [Revised: 07/02/2008] [Accepted: 07/02/2008] [Indexed: 11/26/2022]
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Moros J, Barciela-Alonso MC, Pazos-Capeáns P, Bermejo-Barrera P, Peña-Vázquez E, Garrigues S, de la Guardia M. Characterization of estuarine sediments by near infrared diffuse reflectance spectroscopy. Anal Chim Acta 2008; 624:113-27. [DOI: 10.1016/j.aca.2008.06.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2008] [Revised: 06/10/2008] [Accepted: 06/12/2008] [Indexed: 10/21/2022]
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29
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López-Sánchez M, Domínguez-Vidal A, Ayora-Cañada M, Molina-Díaz A. Assessment of dentifrice adulteration with diethylene glycol by means of ATR-FTIR spectroscopy and chemometrics. Anal Chim Acta 2008; 620:113-9. [DOI: 10.1016/j.aca.2008.05.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2008] [Revised: 05/14/2008] [Accepted: 05/14/2008] [Indexed: 10/22/2022]
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30
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Chemometric determination of arsenic and lead in untreated powdered red paprika by diffuse reflectance near-infrared spectroscopy. Anal Chim Acta 2008; 613:196-206. [DOI: 10.1016/j.aca.2008.02.066] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2008] [Revised: 02/26/2008] [Accepted: 02/27/2008] [Indexed: 11/20/2022]
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31
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Yuan B, Murayama K, Yan H. Study of thermal dynamics of defatted bovine serum albumin in D2O solution by Fourier transform infrared spectra and evolving factor analysis. APPLIED SPECTROSCOPY 2007; 61:921-7. [PMID: 17910787 DOI: 10.1366/000370207781745919] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Fourier transform infrared (FT-IR) spectra have been measured for defatted bovine serum albumin (BSA) in D(2)O with a concentration of 2.0 wt % over a temperature range of 26-90 degrees C and the corresponding difference spectra have been calculated by subtracting the contribution of D(2)O at the same temperature. Evolving factor analysis (EFA) by selecting two factors and three factors has been employed to analyze the temperature-dependent difference IR spectra in the 1700-1600 cm(-1) spectral region of the defatted BSA in D(2)O solution. Three-factor EFA has been employed to determine the distinction of the three protein species involved in the process of temperature elevation: native, transitional, and denatured protein. The temperature profiles obtained from three-factor EFA indicate that heat-induced conformational change in the secondary structures of defatted BSA in D(2)O undergoes two two-state transitions, a drastic transition and a slight transition, which occur in the temperature ranges of 68-82 degrees C and 56-76 degrees C, respectively.
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Affiliation(s)
- Bo Yuan
- State Key Laboratory of Modern Optical Instrumentation, CNERC for Optical Instrument, Zhejiang University, Hangzhou 310027, China.
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32
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Moros J, Garrigues S, de la Guardia M. Evaluation of nutritional parameters in infant formulas and powdered milk by Raman spectroscopy. Anal Chim Acta 2007; 593:30-8. [PMID: 17531821 DOI: 10.1016/j.aca.2007.04.036] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2007] [Revised: 04/17/2007] [Accepted: 04/19/2007] [Indexed: 11/16/2022]
Abstract
It has been made a critical evaluation of the application of near infrared Fourier transform-Raman spectroscopy for the simultaneous determination of the most important nutritional parameters such as energetic value, carbohydrate, protein and fat contents of infant formula and powdered milk samples based on the use of partial least squares (PLS) regression analysis. A highly heterogeneous population of 23 samples, covering a wide range of infant food formula and powdered milk, were obtained from the Spanish market. Raman spectra, obtained by excitation with a Nd:YAG laser at 1064 nm, show no disturbing fluorescence effects; therefore sample spectra can be recorded without any previous preparation step. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. Considering a calibration set comprised of three replicate spectra of 15 samples and a validation data set of eight samples, the procedure developed provided figures of merit which complied with the statutory values declared by the United States Food and Drug Administration (US FDA).
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Affiliation(s)
- J Moros
- Department of Analytical Chemistry University of Valencia, 50 Dr. Moliner Street, 46100 Burjassot, Valencia, Spain
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