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Måge I, Wubshet SG, Wold JP, Solberg LE, Böcker U, Dankel K, Lintvedt TA, Kafle B, Cattaldo M, Matić J, Sorokina L, Afseth NK. The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry. Anal Chim Acta 2023; 1284:342005. [PMID: 37996160 DOI: 10.1016/j.aca.2023.342005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 09/25/2023] [Accepted: 11/05/2023] [Indexed: 11/25/2023]
Abstract
It is important to utilize the entire animal in meat and fish production to ensure sustainability. Rest raw materials, such as bones, heads, trimmings, and skin, contain essential nutrients that can be transformed into high-value products. Enzymatic protein hydrolysis (EPH) is a bioprocess that can upcycle these materials to create valuable proteins and fats. This paper focuses on the role of spectroscopy and chemometrics in characterizing the quality of the resulting protein product and understanding how raw material quality and processing affect it. The article presents recent developments in chemical characterisation and process modelling, with a focus on rest raw materials from poultry and salmon production. Even if some of the technology is relatively mature and implemented in many laboratories and industries, there are still open challenges and research questions. The main challenges are related to the transition of technology and insights from laboratory to industrial scale, and the link between peptide composition and critical product quality attributes.
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Affiliation(s)
- Ingrid Måge
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway.
| | - Sileshi Gizachew Wubshet
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Jens Petter Wold
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Lars Erik Solberg
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Ulrike Böcker
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Katinka Dankel
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Tiril Aurora Lintvedt
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Norwegian University of Life Sciences, Faculty of Science and Technology, 1432, Ås, Norway
| | - Bijay Kafle
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Norwegian University of Life Sciences, Faculty of Science and Technology, 1432, Ås, Norway
| | - Marco Cattaldo
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Universidad Politécnica de Valencia, Department of Applied Statistics, Operations Research and Quality, 46022, Valencia, Spain
| | - Josipa Matić
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Liudmila Sorokina
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; University of Oslo, Department of Chemistry, 0371, Oslo, Norway
| | - Nils Kristian Afseth
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
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Solberg LE, Wold JP, Dankel K, Øyaas J, Måge I. In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation-A Case Study from Commercial Cheese Production. Foods 2023; 12:foods12051026. [PMID: 36900546 PMCID: PMC10001380 DOI: 10.3390/foods12051026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/21/2023] [Accepted: 02/23/2023] [Indexed: 03/06/2023] Open
Abstract
Quality testing in the food industry is usually performed by manual sampling and at/off-line laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality attributes such as fat, water and protein, in-line near-infrared spectroscopy (NIRS) is a viable alternative to grab sampling. The aim of this paper is to document some of the benefits of in-line measurements at the industrial scale, including higher precision of batch estimates and improved process understanding. Specifically, we show how the decomposition of continuous measurements in the frequency domain, using power spectral density (PSD), may give a useful view of the process and serve as a diagnostic tool. The results are based on a case regarding the large-scale production of Gouda-type cheese, where in-line NIRS was implemented to replace traditional laboratory measurements. In conclusion, the PSD of in-line NIR predictions revealed unknown sources of variation in the process that could not have been discovered using grab sampling. PSD also gave the dairy more reliable data on key quality attributes, and laid the foundation for future improvements.
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Affiliation(s)
- Lars Erik Solberg
- Nofima—Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway
- Correspondence:
| | - Jens Petter Wold
- Nofima—Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway
| | - Katinka Dankel
- Nofima—Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway
| | | | - Ingrid Måge
- Nofima—Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway
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