Time resolved fluorescence of milk powders – A pilot study

Fluorescence in depth: integration of spectroscopy and imaging with Raman, IR, and CD for advanced research

Fluorescence spectroscopy serves as a vital technique for studying the interaction between light and fluorescent molecules. It encompasses a range of methods, each presenting unique advantages and applications. This technique finds utility in various chemical studies. This review discusses Fluorescence spectroscopy, its branches such as Time-Resolved Fluorescence Spectroscopy (TRFS) and Fluorescence Lifetime Imaging Microscopy (FLIM), and their integration with other spectroscopic methods, including Raman, Infrared (IR), and Circular Dichroism (CD) spectroscopies. By delving into these methods, we aim to provide a comprehensive understanding of the capabilities and significance of fluorescence spectroscopy in scientific research, highlighting its diverse applications and the enhanced understanding it brings when combined with other spectroscopic methods. This review looks at each technique's unique features and applications. It discusses the prospects of their combined use in advancing scientific understanding and applications across various domains.

Evaluation of the effects of mild heat in bovine milk by time resolved fluorescence

Heat treatment of milk and dairy products are indispensable for the dairy industry. This thermal processing intends to extend shelf life, improve quality of the milk and minimize the health risks associated with milk and dairy products. The use of time-resolved fluorescence techniques to identify conformation and structure changes ok milk fat and proteins could help understand the temperature effects in bovine milk. This study aimed to use fluorescence lifetimes to evaluate the effects of heating fresh cow milk up to 85 °C. We observed different tendencies for fluorescence lifetimes submitted to different heating temperatures. The longer lifetime values decreased for temperatures higher than room temperature until it reached a minimum value near 40 °C and it slowly increased again for temperatures higher than 40 °C, indicating two distinct processes. These results indicate that time-resolved fluorescence can assist on the analysis of heating effects in fluid milk.